8 servings (serving size: about 1 cup)

This easy dish puts extra Brussels sprouts to use, though it could also work with leftover broccoli or green beans. Pecans and grated Parmesan provide a cheesy, lightly crunchy topping for this dish. Use Parmigiano-Reggiano cheese instead of Parmesan for even sharper flavor. Serve with roast ham, chicken, or beef.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Gradually add milk, stirring constantly with a whisk; cook 8 minutes or until mixture thickens, stirring occasionally. Add cream cheese, mustard, salt, and freshly ground black pepper; cook 1 minute or until cheese melts. Stir in rice and Brussels sprouts. Spoon rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and chopped pecans. Bake at 400° for 20 minutes or until bubbly.

Ratings & Reviews

Sujackso's Review

November 07, 2014
Really tasty. I used about 1 cup couscous instead of rice and added some fresh thyme. Used leftover roasted brussels sprouts.

Indy500's Review

November 22, 2010
I'm looking forward to making this dish for Thanksgiving. It converted me to a Brussels Sprouts lover!

TeresaMichelsen's Review

February 08, 2009
I did not have any left-overs when I made this, and I think it would be better for that purpose - it was a fair bit of work and the end result was not as exciting as some. Flavored rice, such as you might have after a holiday, might add something to this dish. Also, a few more spices, such as nutmeg, white pepper, a bit more salt, would help. I would probably use more veggies and less rice in the future.