Brussels Sprouts and Rice Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This easy dish puts extra Brussels sprouts to use, though it could also work with leftover broccoli or green beans. Pecans and grated Parmesan provide a cheesy, lightly crunchy topping for this dish. Use Parmigiano-Reggiano cheese instead of Parmesan for even sharper flavor. Serve with roast ham, chicken, or beef. Ingredients:
1 tablespoon butter |
1 cup chopped onion |
2 garlic cloves, minced |
1/4 cup all-purpose flour (about 1 ounce) |
2 1/2 cups 1% low-fat milk |
1/4 cup (2 ounces) 1/3-less-fat cream cheese, cubed |
1 tablespoon country-style dijon mustard |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 1/2 cups cooked long-grain rice |
2 cups cooked brussels sprouts, quartered |
cooking spray |
1/2 cup grated fresh parmesan cheese |
2 tablespoons chopped pecans |
Directions:
1. Preheat oven to 400°.
2. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Gradually add milk, stirring constantly with a whisk; cook 8 minutes or until mixture thickens, stirring occasionally. Add cream cheese, mustard, salt, and freshly ground black pepper; cook 1 minute or until cheese melts. Stir in rice and Brussels sprouts. Spoon rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and chopped pecans. Bake at 400° for 20 minutes or until bubbly.
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