The fiber in this gratin comes from the whole wheat breadcrumbs, brown rice, spinach, and leeks.
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
How to Make It
Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
Preheat oven to 375°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
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.