Rice Gratin with Spinach and Leeks

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 7.3g
  • Saturated fat: 3.8g
  • Protein: 12.2g
  • Carbohydrate: 25.9g
  • Cholesterol: 87mg
  • Iron: 2.3mg
  • Sodium: 335mg
  • Calories from fat: 30%
  • Fiber: 3.1g
  • Calcium: 294mg


  • 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


  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.
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