----- For Meal-Master v7.0+ - generated by ReciPants v1.2 at Hyphen!
      Title: Brussels' Sprouts and Rice Gratin
 Categories: Sides, Healthy, Vegetarian, Vegetable, Starch
      Yield: 8 1 cup servings

  2 1/2 c  1% low-fat milk
      2 oz 1/3 less fat cream cheese
      1 tb Dijon mustard
    3/4 ts salt
    1/4 ts freshly ground black pepper
  2 1/2 c  long grain rice, cooked
      2 c  Brussels' sprouts, cooked and quartered
      1 ea Cooking spray
    1/2 c  grated Parmesan cheese
      2 tb chopped pecans

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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