Rice Gratin with Spinach and Leeks

Ingredients

• 0.5 teaspoon basil dried
• 2 large eggs lightly beaten
• 2 teaspoons flour all-purpose
• 10 ounce pkt spinach frozen thawed drained chopped well
• 1 cup brown rice instant uncooked
• 1.3 cups leeks thinly sliced ( 2)
• 1 tablespoon butter light
• 1.7 cups milk 1% low-fat
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 3 ounces swiss cheese shredded divided reduced-fat
• 1 cup water 
• 1 ounce bread whole wheat

Equipment

• food processor
• frying pan
• oven
• wire rack

Directions

1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
2. Preheat oven to 37
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.
5. Add leek; saut 6 minutes.
6. Sprinkle with flour; stir well.
7. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat; simmer 1 minute, stirring constantly.
8. 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.
9. Combine remaining cheese and breadcrumbs; sprinkle over gratin.
10. Bake at 375 for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.
11. carbo rating: 27