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Brussels Sprouts and Rice Gratin

Yield 8 servings (serving size: about 1 cup)
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.

Ingredients

  • 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
  • Cooking spray
  • 1/2 cup grated fresh Parmesan cheese
  • 2 tablespoons chopped pecans

Nutrition Information

  • calories 208
  • caloriesfromfat 32 %
  • fat 7.5 g
  • satfat 3.6 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 9.1 g
  • carbohydrate 26.9 g
  • fiber 2.6 g
  • cholesterol 17 mg
  • iron 1.8 mg
  • sodium 466 mg
  • calcium 209 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.