Spring Vegetable Gratin

• 1 (6-ounce) package original recipe long-grain and wild rice (such as Uncle Ben's)
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 3 cups 1% low-fat milk
• 1 cup (4 ounces) shredded fontina cheese, divided
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/3 cups (2-inch) slices asparagus (about 3/4 pound)
• 2 cups frozen green peas, thawed
• 1 1/2 cups thinly sliced green onions
• Cooking spray

1. Cook the rice according to package directions, omitting salt, fat, and seasoning packet.
2. Preheat oven to 400u0b0.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup fontina, 3/4 cup Parmesan, thyme, salt, and pepper; stir until cheese melts. Stir in rice, asparagus, peas, and onions. Spoon rice mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with 1/4 cup fontina and 1/4 cup Parmesan. Bake at 400u0b0 for 18 minutes or until bubbly.

wild rice, flour, milk, fontina cheese, parmesan cheese, thyme, salt, freshly ground black pepper, frozen green peas, green onions, cooking spray

Taken from www.myrecipes.com/recipe/spring-vegetable-gratin (may not work)