Rice Gratin with Spinach and Leeks

The fiber in this gratin comes from the whole wheat breadcrumbs, brown rice, spinach, and leeks.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 0.0%
  • Fat: 8.3g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.3g
  • Carbohydrate: 29.8g
  • Fiber: 3.2g
  • Cholesterol: 91mg
  • Iron: 2.1mg
  • Sodium: 382mg
  • Calcium: 408mg

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

Preparation

  1. 1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
  2. 2. Preheat oven to 375°.
  3. 3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
  4. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rice Gratin with Spinach and Leeks Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy