1Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
2Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary.
3Stir in broccoli and lemon juice. Heat uncovered, stirring occasionally, until hot.