1 package (2 3/4 ounces) instant simmer-and-serve wild rice
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups water
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 package (3 ounces) cream cheese, softened
2 tablespoons grated Parmesan cheese
1 cup spaghetti or marinara sauce
1.Heat wild rice, broccoli, water, basil and salt to boiling in 2-quart saucepan, stirring occasionally to break up broccoli; reduce heat to low. Cover and simmer 6 to 7 minutes or until wild rice and broccoli are tender. Stir in cheeses until blended.
2.Meanwhile, heat spaghetti sauce in 1-quart saucepan over medium heat until hot. Reduce heat to low; stir occasionally.
3.Spray 10-ounce custard cup with cooking spray. To form timbales, press 3/4 cup wild rice mixture into cup; turn upside down onto serving plate to unmold. Repeat with remaining mixture. Or spoon mixture onto serving plates instead of shaping into timbales.
4.Pour spaghetti sauce over timbales. Sprinkle with additional Parmesan cheese if desired.