Brussels Sprout & Rice
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
condensed |
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
caraway seeds
|
|
| ⅔ | cup |
rice
|
|
| 2 | packages |
brussels sprouts
frozen, 10 ounces each, cut in half |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
condensed |
|
| 237 | ml |
milk
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
caraway seeds
|
|
| 158 | ml |
rice
|
|
| 2 | packages |
brussels sprouts
frozen, 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.
