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Rice Gratin with Spinach and Leeks

Rice Gratin with Spinach and Leeks

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

Oxmoor House JANUARY 2005

  • Yield: 8 servings (serving size: 1 wedge)

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. 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.

carbo rating: 27

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
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Rice Gratin with Spinach and Leeks recipe

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