Rice Gratin with Spinach and Leeks



6 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 30 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 215
Fat 7.3 g
Satfat 3.8 g
Protein 12.2 g
Carbohydrate 25.9 g
Cholesterol 87 mg
Iron 2.3 mg
Sodium 335 mg
Caloriesfromfat 30 %
Fiber 3.1 g
Calcium 294 mg


1/2 (1-ounce) slice white 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
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked long-grain brown rice
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 large eggs, lightly beaten
Cooking spray


Preheat oven to 375°.

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

Melt butter in a large nonstick skillet over medium heat. Add leek; cook, stirring frequently, 6 minutes or until lightly browned. Sprinkle with flour; stir well. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; add 1/2 cup cheese and next 6 ingredients. Stir well. Spoon mixture into a 10-inch quiche dish or 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.