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Brussels Sprouts 'Ogre Rice' |
"I used to call it 'over rice,' and my daughter decided it should be called 'ogre rice.' Serve these creamy Brussels sprouts over cooked rice!"
Ingredients :
- 8 Brussels sprouts, quartered
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup baby spinach leaves
- 1 tablespoon butter
- salt and ground black pepper to taste
Instructions :
Prep : 5M | Cook : 4M | Ready in : 25M |
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- Cook Brussels sprouts in a saucepan over medium heat until slightly softened, about 5 minutes. Reduce heat and add cream of mushroom soup. Whisk in milk and spinach. Reduce heat and simmer, stirring occasionally, for 15 minutes.
- Stir butter into the saucepan and remove from heat. Season with salt and pepper.
Notes :
- Feel free to use cream of chicken soup instead of the mushroom variety, if you like.
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