brussels sprout & rice
- Categories
- Vegetables
- Rice
- Yield
- 6 Servings
| Measure | 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 |
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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