Brussels Sprouts-and-Rice Casserole
Brussels Sprouts-and-Rice Casserole might be just the side dish you are searching for. One portion of this dish contains around 6g of protein, 6g of fat, and It is perfect for Autumn. If you have water, prosciutto, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute.
Melt margarine in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.
Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice.
Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.
Combine breadcrumbs and cheese; sprinkle over sauce.
Bake at 375 for 20 minutes or until lightly browned.