Brussels Sprouts and Rice Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups brussels sprouts cooked quartered
• 1 tablespoon butter 
• 2.5 cups rice long-grain cooked
• 1 tablespoon dijon mustard country-style
• 1 ounce flour all-purpose
• 2  garlic cloves minced
• 2.5 cups milk 1% low-fat
• 1 cup onion chopped
• 0.5 cup parmesan cheese fresh grated
• 2 tablespoons pecans chopped
• 0.8 teaspoon salt 

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Melt butter in a large nonstick skillet over medium heat.
3. 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.
4. 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.
5. Sprinkle with Parmesan cheese and chopped pecans.
6. Bake at 400 for 20 minutes or until bubbly.