Brussels Sprout And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Cyberealm, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | 10 3/4 ounces condensed | |
| Cream of Mushroom soup | ||
| 1 | c | Milk |
| 1 | T | Butter |
| 1 | t | Salt |
| 3/4 | t | Caraway Seed |
| 2/3 | c | Regular Rice |
| 2 | Frozen Brussel Sprouts | |
| 10 ounces each, cut in half |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 8.3mg
Sodium: 1109.7mg
Potassium: 132.3mg
Carbohydrates: 13.9g
Fiber: <1g
Sugar: 2.5g
Protein: 3.3g