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Rice Gratin with Spinach and Leeks

Prep time 11 mins
Cook time 30 mins
Stand time 5 mins
Yield 6 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

Oxmoor House Healthy Eating Collection