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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 32%
  • Fat: 7.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.1g
  • Carbohydrate: 26.9g
  • Fiber: 2.6g
  • Cholesterol: 17mg
  • Iron: 1.8mg
  • Sodium: 466mg
  • Calcium: 209mg

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

  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.
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