Brussels sprout & rice

Yield: 6 Servings

Ingredients:

1 cn 10 3/4 ounces condensed Cream of Mushroom soup
1 c Milk
1 tb Butter
1 ts Salt
3/4 ts Caraway Seed
2/3 c Regular Rice
2 pk Frozen Brussel Sprouts
10 ounces each

Instructions:

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