Brussels sprout and rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 10 3/4 ounces condensed |
| Cream of Mushroom soup | ||
| 1 | cup | Milk |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Caraway Seed |
| ⅔ | cup | Regular Rice |
| 2 | packs | Frozen Brussel Sprouts |
| 10 ounces each, cut in half | ||
Directions
About 40 minutes before serving: In 12 inch skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally.
From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120
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