Brussels Sprouts and Rice Gratin

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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

November 2007