Brussels Sprout & Rice
Submitted by AngDanHawk
One-skillet brussels sprouts and rice simmered in creamy mushroom soup with caraway seeds. A cozy, hands-off side dish that feeds six in about an hour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis is old-school comfort cooking at its finest, the kind of recipe your grandmother had scribbled on an index card.
Brussels sprouts and rice simmer together in a creamy mushroom soup base, soaking up all that savory richness while caraway seeds add a subtle, earthy warmth. Everything cooks in one skillet, so cleanup is a breeze.
It’s the sort of hearty side that pairs with just about anything: roast pork, baked chicken, or even a simple fried egg on top for a lazy weeknight dinner.
Kitchen Tips
- No need to thaw the frozen sprouts first. They’ll break down perfectly as they simmer in the creamy liquid.
- Stir gently every few minutes during the last 15 minutes to keep the rice from sticking to the bottom of the pan.
- If you want a richer result, swap the milk for half-and-half.
Ingredients
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.
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