Brussels Sprouts And Rice Gratin

• 1 tablespoon butter
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (about 1 ounce)
• 2 1/2 cups 1% low-fat milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, cubed
• 1 tablespoon country-style Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups cooked long-grain rice
• 2 cups cooked Brussels sprouts, quartered
• Cooking spray
• 1/2 cup grated fresh Parmesan cheese
• 2 tablespoons chopped pecans

1. Preheat oven to 400u0b0.
2. Melt butter in a large nonstick skillet over medium heat. 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. 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. Sprinkle with Parmesan cheese and chopped pecans. Bake at 400u0b0 for 20 minutes or until bubbly.

butter, onion, garlic, allpurpose flour, milk, cream cheese, countrystyle, salt, freshly ground black pepper, rice, brussels, cooking spray, parmesan cheese, pecans

Taken from www.myrecipes.com/recipe/brussels-sprouts-rice-gratin (may not work)