Rice Gratin With Spinach And Leeks Recipe

Name: Rice Gratin With Spinach And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Cooking spray

Servings: persons

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
Cooking spray

1
Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2
Preheat oven to 375u00b0.
3
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
4
Melt butter in a large nonstick skillet over medium heat. Add leek; saute 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 375u00b0 for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.
5
carbo rating: 27

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup uncooked instant brown rice, 1 cup water, 1/2 (1-ounce) slice whole wheat bread, 1 tablespoon light butter, and more.

Yes, Rice Gratin With Spinach And Leeks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Gratin With Spinach And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions