Rice Gratin with Spinach and Leeks

Name: Rice Gratin with Spinach and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons dried basil; 2 larges eggs, lightly beaten; 2 teaspoons all-purpose flour; 283 grams package frozen chopped spinach, thawed and well drained; 237 milliliters uncooked instant brown rice; 296 milliliters thinly sliced leeks (about 2); 1 Tbsp light butter; 394 milliliters 1% low-fat milk; 0 teaspoons pepper; 1 teaspoons salt; 85 grams 3/4 cup shredded reduced-fat Swiss cheese, divided; 237 milliliters water; 28 grams 1/2 whole wheat bread

Rice Gratin with Spinach and Leeks requires about 45 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 6g of fat, and a total of 160 calories. This vegetarian recipe serves 8. If you have basil, salt, butter, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish.

Instructions

Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.

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Rice

Water

Preheat oven to 37

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Oven

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.

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Bread

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Food Processor

Melt butter in a large nonstick skillet over medium heat.

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Butter

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Frying Pan

Add leek; saut 6 minutes.

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Leek

Sprinkle with flour; stir well.

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All Purpose Flour

Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat; simmer 1 minute, stirring constantly.

Ingredients you will need

Milk