Brussels Sprouts And Rice - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of celery soup
1 c. milk
1 Tbsp. butter or margarine
1 tsp. salt
3/4 tsp. caraway seed
2/3 c. long grain rice (uncooked)
2 (10 oz.) pkg. frozen Brussels sprouts, cut in half

Preparation

In a 12-inch skillet over medium heat, heat undiluted soup, milk, 1 cup water, butter or margarine, salt and caraway seed to boiling, stirring occasionally.
Stir in rice.
Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Stir in sprouts; cover and continue to cook 15 minutes or until rice and sprouts are tender.