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Brussels Sprout & Rice

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Submitted by AngDanHawk

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
CAN CAN CREAM OF MUSHROOM SOUP
condensed
1 237
CUP ML MILK
1 15
TABLESPOON ML BUTTER
1 5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML CARAWAY SEEDS
158
CUP ML RICE
2 2
PACKAGES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 155 34% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 752mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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