Yield: 6 Servings
1 cn 10 3/4 ounces condensed Cream of Mushroom soup
1 c Milk
1 T Butter
1 t Salt
3/4 t Caraway Seed
2/3 c Regular Rice
2 package Frozen Brussel Sprouts
10 oz 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.
1 cn 10 3/4 ounces condensed Cream of Mushroom soup
1 c Milk
1 T Butter
1 t Salt
3/4 t Caraway Seed
2/3 c Regular Rice
2 package Frozen Brussel Sprouts
10 oz 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.
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