Brussels Sprout & Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 can: 10 3/4 ounces condensed,
Cream of Mushroom soup,
1 cup: Milk,
1 tbsp: Butter,
1 tsp: Salt,
3/4 tsp: Caraway Seed,
2/3 cup: Regular Rice,
2 package: Frozen Brussel Sprouts,
10 ounces: each, cut in half
Directions:
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
Source from luhu.jp
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
Source from luhu.jp