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Rice Gratin with Spinach and Leeks

Yield 8 servings (serving size: 1 wedge)
The fiber in this gratin comes from the whole wheat breadcrumbs, brown rice, spinach, and leeks.

Ingredients

  • 1 cup uncooked instant brown rice
  • 1 cup water
  • 1/2 (1-ounce) slice whole wheat bread
  • 1 tablespoon light butter
  • 1 1/4 cups thinly sliced leeks (about 2)
  • 2 teaspoons all-purpose flour
  • 1 2/3 cups 1% low-fat milk
  • 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Nutrition Information

  • calories 251
  • caloriesfromfat 0.0 %
  • fat 8.3 g
  • satfat 4.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.3 g
  • carbohydrate 29.8 g
  • fiber 3.2 g
  • cholesterol 91 mg
  • iron 2.1 mg
  • sodium 382 mg
  • calcium 408 mg

How to Make It

  1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.

  2. Preheat oven to 375°.

  3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.

  4. Melt butter in a large nonstick skillet over medium heat. Add leek; sauté 6 minutes. Sprinkle with flour; stir well. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat; simmer 1 minute, stirring constantly. Remove from heat; add rice, 1/2 cup cheese, and next 5 ingredients. Stir. Spoon into a 9-inch pie plate coated with cooking spray. Combine remaining cheese and breadcrumbs; sprinkle over gratin. Bake at 375° for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.

  5. carbo rating: 27

The Complete Step-by-Step Low Carb Cookbook