Wild Rice and Spinach Gratin

Name: Wild Rice and Spinach Gratin
Prep time: 35 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1 cup uncooked wild rice; 1 tablespoon butter; 2/3 cup Progresso™ plain panko crispy bread crumbs; 3/4 cup Gruyère cheese, shredded; 4 green onions, thinly sliced; 1 cup finely chopped onion; 2 cloves garlic, finely chopped; 3 tablespoons Gold Medal™ all-purpose flour; 2 cups fat-free (skim) milk; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 box (9 oz) spinach, thawed, squeezed to drain

Save Recipe

Prep 35 min
Total 1 hr 30 min
Ingredients 12
Servings 9

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Gruyère cheese, which flavors this hearty gratin, has a rich, sweet, nutty flavor and melts easily.

Ingredients

1 cup uncooked wild rice
1 tablespoon butter
2/3 cup Progresso™ plain panko crispy bread crumbs
3/4 cup Gruyère cheese, shredded
4 green onions, thinly sliced
1 cup finely chopped onion
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups fat-free (skim) milk
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 box (9 oz) spinach, thawed, squeezed to drain

Directions

1

In 1 1/2-quart saucepan, cover rice with at least 2 inches water. Heat to boiling; reduce heat. Cover and simmer 40 to 50 minutes or until tender; drain any remaining water.
2

Meanwhile, in small microwavable bowl, microwave butter uncovered on High about 25 seconds or until melted. Stir in bread crumbs, 1/2 cup of the cheese and the green onions; set aside.
3

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spray 1 1/2-quart saucepan with cooking spray; heat over medium-high heat. Cook and stir finely chopped onion in saucepan about 3 minutes or until almost tender; add garlic. Cook and stir about 30 seconds longer or until fragrant. Stir in flour. Cook and stir 1 minute (mixture will be dry). Gradually add milk, stirring with whisk; heat to boiling. Cook and stir about 2 minutes or until thickened. Remove from heat. Stir in remaining 1/4 cup cheese, the salt and pepper.
4

In medium bowl, mix hot rice, spinach (breaking up with fingers) and milk mixture; spoon into baking dish. Top with reserved topping.
5

Bake uncovered 30 to 35 minutes or until topping is golden brown.

Expert Tips

tip 1
Wild rice is not actually rice but a long-grain marsh grass native to the northern Great Lakes region. In addition to being harvested in this area, wild rice is grown commercially in several Midwestern states and in California. Wild rice has a wonderful nutty flavor and chewy texture that enhances casseroles, soups, stuffings and salads.
tip 2
For a special occasion or splurge when you might not be watching those few extra calories, try substituting fat-free half-and-half for the fat-free (skim) milk.

Nutrition Information

200 Calories, 5g Total Fat, 9g Protein, 29g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 200

Calories from Fat: 50

Total Fat: 5g; 8%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 230mg; 10%

Potassium: 270mg; 8%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 2g; 10%

Sugars: 4g

Protein: 9g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 2%; 2%

Calcium: 20%; 20%

Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Gruyère cheese, which flavors this hearty gratin, has a rich, sweet, nutty flavor and melts easily.