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Spring Vegetable Gratin

Yield 12 servings (serving size: about 1/2 cup)
For variety, switch vegetable combinations depending on the season. Try chopped eggplant and zucchini in summer, for instance, and quartered Brussels sprouts and cubed butternut squash in the fall.

Ingredients

  • 1 (6-ounce) package original recipe long-grain and wild rice (such as Uncle Ben's)
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded fontina cheese, divided
  • 1 cup (4 ounces) grated fresh Parmesan cheese, divided
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/3 cups (2-inch) slices asparagus (about 3/4 pound)
  • 2 cups frozen green peas, thawed
  • 1 1/2 cups thinly sliced green onions
  • Cooking spray

Nutrition Information

  • calories 197
  • caloriesfromfat 29 %
  • fat 6.4 g
  • satfat 3.5 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 12 g
  • carbohydrate 22.5 g
  • fiber 2.9 g
  • cholesterol 20 mg
  • iron 1.9 mg
  • sodium 375 mg
  • calcium 286 mg

How to Make It

  1. Cook the rice according to package directions, omitting salt, fat, and seasoning packet.

  2. Preheat oven to 400°.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup fontina, 3/4 cup Parmesan, thyme, salt, and pepper; stir until cheese melts. Stir in rice, asparagus, peas, and onions. Spoon rice mixture into a 13 x 9–inch baking dish coated with cooking spray. Sprinkle evenly with 1/4 cup fontina and 1/4 cup Parmesan. Bake at 400° for 18 minutes or until bubbly.