Brussels Sprouts and Rice Gratin

recipe
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
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