Rice Gratin with 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

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