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Recipe: Brussels' Sprouts and Rice Gratin
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Ingredients
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| Ingredient |
Qty. |
Unit |
| 1% low-fat milk |
2 1/2 |
c |
| 1/3 less fat cream cheese |
2 |
oz |
| Dijon mustard |
1 |
TBSP |
| salt |
3/4 |
tsp |
| freshly ground black pepper |
1/4 |
tsp |
| long grain rice, cooked |
2 1/2 |
c |
| Brussels' sprouts, cooked and quartered |
2 |
c |
| Cooking spray |
1 |
ea |
| grated Parmesan cheese |
1/2 |
c |
| chopped pecans |
2 |
TBSP |
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Instructions
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1) Preheat oven to 400 degrees.
2) Melt butter in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally.
3) Stir in flour; cook 2 minutes, stirring frequently.
4) Gradually add milk, stirring constantly with a whisk; cook 8 minutes or until mixture thickens, stirring occasionally.
5) Add cream cheese, mustard, salt, and freshly ground black pepper; cook 1 minute or until cheese melts.
6) Stir in rice and Brussels sprouts.
7) Spoon rice mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and chopped pecans. Bake at 400 degrees for 20 minutes or until bubbly.
8) Note: Remove pecans for Annie. Add a pint of sliced and sauteed button mushrooms for a nice flavor and extra vegetation.
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Source
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From Maureen Callahan via Cooking Light magazine
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