Brussels sprout & 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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