Recipe - Brussels Sprout And Rice

1 cn 10 Three fourths ounces condensed
Cream of Mushroom soup
1 cup Milk
1 tablespoon Butter
1 teaspoon Salt
Three fourths teaspoon Caraway Seed
2/3 cup Regular Rice
2 pack 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 3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip