Brussels Sprout and Rice

Yield: 6 Servings
1 cn 10 3/4 ounces condensed
Cream of Mushroom soup
1 c Milk
1 T Butter
1 t Salt
3/4 t Caraway Seed
2/3 c Regular Rice
2 package Frozen Brussel
- Sprouts
10 oz 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.

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