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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