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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For variety, switch vegetable combinations depending on the season. Try chopped eggplant and zucchini in summer, for instance, and quartered Brussels sprouts and cubed butternut squash in the fall. Ingredients:
1 (6-ounce) package original recipe long-grain and wild rice (such as uncle ben's) |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
3 cups 1% low-fat milk |
1 cup (4 ounces) shredded fontina cheese, divided |
1 cup (4 ounces) grated fresh parmesan cheese, divided |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 1/3 cups (2-inch) slices asparagus (about 3/4 pound) |
2 cups frozen green peas, thawed |
1 1/2 cups thinly sliced green onions |
cooking spray |
Directions:
1. Cook the rice according to package directions, omitting salt, fat, and seasoning packet.
2. Preheat oven to 400°.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup fontina, 3/4 cup Parmesan, thyme, salt, and pepper; stir until cheese melts. Stir in rice, asparagus, peas, and onions. Spoon rice mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with 1/4 cup fontina and 1/4 cup Parmesan. Bake at 400° for 18 minutes or until bubbly.
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