Brussels Sprout and Rice

1 cn 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 315-786-1120