Rice Gratin with Spinach and Leeks |
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Prep Time: 11 Minutes Cook Time: 30 Minutes |
Ready In: 41 Minutes Servings: 6 |
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Ingredients:
1/2 (1-ounce) slice white bread |
1 tablespoon light butter |
1 1/4 cups thinly sliced leeks (about 2) |
2 teaspoons all-purpose flour |
1 2/3 cups 1% low-fat milk |
3/4 cup (3 ounces) shredded reduced-fat swiss cheese, divided |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups cooked long-grain brown rice |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
2 large eggs, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Set aside.
3. Melt butter in a large nonstick skillet over medium heat. Add leek; cook, stirring frequently, 6 minutes or until lightly browned. Sprinkle with flour; stir well. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; add 1/2 cup cheese and next 6 ingredients. Stir well. Spoon mixture into a 10-inch quiche dish or 9- inch pie plate coated with cooking spray. Combine remaining cheese and breadcrumbs; sprinkle over gratin. Bake at 375° for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.
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