1 tablespoon vegetable oil
2 1/2 cups water, divided
2 1/2 cups whole wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.5 ounce) can condensed tomato soup
1 (6 ounce) can milk
1/2 cup crisp rice (optional)
In a medium-size saucepan over medium heat, bring 1 tablespoon oil, water, and 2 cups water to a boil. Stir in whole wheat flour, salt, and pepper. Reduce heat to low, cover, and simmer for one hour.
Meanwhile, in a large bowl, combine tomato soup, milk, and rice. In a small bowl, stir together 1/2 cup rice and 1/2 can tomato soup. Stir in milk and cooking spray. Bring to a boil, then reduce heat to low.
Cook until rice is tender, 15 minutes.
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