| previous | next |
Title: Brussels Sprout and Rice
Categories: Vegetable Rice
Yield: 6 Servings
| 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, 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
| previous | next |