This easy dish puts extra Brussels sprouts to use, though it could also work with leftover broccoli or green beans. Pecans and grated Parmesan provide a cheesy, lightly crunchy topping for this dish. Use Parmigiano-Reggiano cheese instead of Parmesan for even sharper flavor. Serve with roast ham, chicken, or beef.
1 tablespoon butter
1 cup chopped onion
2 garlic cloves, minced
1/4 cup all-purpose flour (about 1 ounce)
2 1/2 cups 1% low-fat milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, cubed
1 tablespoon country-style Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked long-grain rice
2 cups cooked Brussels sprouts, quartered
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped pecans
How to Make It
Preheat oven to 400°.
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Gradually add milk, stirring constantly with a whisk; cook 8 minutes or until mixture thickens, stirring occasionally. Add cream cheese, mustard, salt, and freshly ground black pepper; cook 1 minute or until cheese melts. Stir in rice and Brussels sprouts. Spoon rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and chopped pecans. Bake at 400° for 20 minutes or until bubbly.