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BRUSSELS SPROUT AND RICE

Yield:6 servings
 
      1 cn 10 3/4 ounces condensed           3/4 ts Caraway Seed
           Cream of Mushroom soup            2/3 c  Regular Rice
      1 c  Milk                                2 pk Frozen Brussel Sprouts
      1 tb Butter                                   10 ounces each, cut in half
      1 ts Salt                           
 
  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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