Brussels Sprout and Rice -

10 3/4 ounces condensed

Cream of Mushroom soup 1 c Milk

1 tb Butter

1 ts Salt

3/4 ts Caraway Seed

2/3 c Regular Rice

2 pk Frozen Brussel 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 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