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Brussels Sprout and Rice


1 can 10 3/4 ounces condensed
Cream of Mushroom soup
1 cup Milk
1 tablespoon Butter
1 teaspoon Salt
3/4 teaspoons Caraway Seed
2/3 cups Regular Rice
2 packages Frozen Brussels Sprouts
10 ounces 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 Brussels sprouts; cover and continue to cook 15 minutes or until rice and Brussels sprouts are tender; stirring occasionally.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.