Rice Gratin With Spinach And Leeks

• 1/2 (1-ounce) slice white 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
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cooked long-grain brown rice
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 large eggs, lightly beaten
• Cooking spray

1. Preheat oven to 375u0b0.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Set aside.
3. Melt butter in a large nonstick skillet over medium heat. Add leek; cook, stirring frequently, 6 minutes or until lightly browned. Sprinkle with flour; stir well. Add milk; increase heat to medium-high, and cook, stirring constantly, until mixture comes to a simmer. Reduce heat, and simmer 1 minute, stirring constantly. Remove from heat; add 1/2 cup cheese and next 6 ingredients. Stir well. Spoon mixture into a 10-inch quiche dish or 9- inch pie plate coated with cooking spray. Combine remaining cheese and breadcrumbs; sprinkle over gratin. Bake at 375u0b0 for 30 minutes or until set. Cool in dish 5 minutes on a wire rack.

white bread, light butter, leeks, flour, milk, swiss cheese, basil, salt, pepper, brown rice, eggs, cooking spray

Taken from www.myrecipes.com/recipe/rice-gratin-with-spinach-leeks-0 (may not work)