Brussels Sprout And Rice Recipe

• 1 can 10 3/4 ounces condensed Cream of Mushroom soup
• 1 c. Lowfat milk
• 1 Tbsp. Butter
• 1 tsp Salt
• 3/4 tsp Caraway Seed
• 2/3 c. Regular Rice
• 2 pkt Frzn Brussel Sprouts
• 10 ounce each, cut in half

1. About 40 min before serving: In 12 inch skillet, over medium heat, heat undiluted soup, lowfat milk, 1 c. water, butter, salt and caraway seed to boiling; stirring occasionally.
2. Stir in rice; reduce heat to low; cover and simmer 15 min.
3. Stir in brussel sprouts; cover and continue to cook 15 min or possibly till rice and brussel sprouts are tender; stirring occasionally.

condensed cream, milk, butter, salt, regular rice, brussel sprouts

Taken from cookeatshare.com/recipes/brussels-sprout-and-rice-94316 (may not work)