Yield: 6 servings
Measure | Ingredient |
---|---|
1 can | 10 3/4 ounces condensed |
\N \N | 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 |
\N \N | 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