Ingredients
- 1 can 10 3/4 ounces condensed Cream of Mushroom soup
- 1 c. Lowfat milk
- 1 Tbsp. Butter
- 1 tsp Salt
- 3/4 tsp Caraway Seed
- 2/3 c. Regular Rice
- 2 pkt Frzn Brussel Sprouts
- 10 ounce each, cut in half
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Brussels Sprout And Rice
Servings: 6
Directions
- About 40 min before serving: In 12 inch skillet, over medium heat, heat undiluted soup, lowfat milk, 1 c. water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 min. Stir in brussel sprouts; cover and continue to cook 15 min or possibly till rice and brussel sprouts are tender; stirring occasionally.
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