Brussels Sprout & Rice



	Brussels Sprout & Rice vegetables, rice 1 can 10 3/4 ounces condensed 1 cream of mushroom soup 1 cup milk 1 tablespoon butter 1 teaspoon salt 3/4 teaspoon caraway seed 2/3 cup regular rice 2 pkg frozen brussel sprouts 1 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 brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120