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Brussels' Sprouts and Rice Gratin
Ingredients
Instructions 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. Yield: 8 1 cup servings Source: From Maureen Callahan via Cooking Light magazine Contributor: Sean |