4 packages (10 ounces each)
frozen Brussels sprouts
7 bouillon cubes
5 cups boiling water
8 slices bacon, diced
2 cloves garlic, minced
6 cups milk
¾ cup uncooked rice
1 teaspoon oregano leaves, crushed
2 teaspoons salt
½ teaspoon pepper
1 package (10 ounces) frozen peas and carrots
1 teaspoon salt
2 cups water
¾ cup shredded Parmesan cheese
Assorted crackers
1. Set out a large saucepot or Dutch oven and a saucepan.
2. Partially thaw frozen Brussels sprouts.
3. Make chicken broth by dissolving bouillon cubes in boiling water. Set aside.
4. Fry in saucepot or Dutch oven the bacon and garlic.
5. Add 3 cups of the broth to saucepot with milk, uncooked rice, and a mixture of oregano leaves, salt and pepper.
6. Bring to boiling, reduce heat and simmer covered 15 minutes.
7. Add to saucepot the frozen peas and carrots. Bring to boiling, reduce heat and simmer about 10 minutes, or until vegetables are tender.
8. Meanwhile, coarsely chop the partially thawec! Brussels sprouts. Combine in saucepan the remaining 2 cups of broth, salt and 2 cups water.
9. Bring to boiling and add the chopped Brussels sprouts. Return to boiling and simmer uncovered 10 minutes, or until tender.
10. Add Brussels sprouts with their cooking liquid to rice mixture. Stir in shredded Parmesan cheese. Accompany with assorted crackers.
ABOUT 20 SERVINGS