The fiber in this gratin comes from the whole wheat breadcrumbs, brown rice, spinach, and leeks.
Oxmoor House JANUARY 2005
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
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