ingredients:-
1
cup uncooked wild rice
1
tablespoon butter
2/3
cup Progresso™ plain panko crispy bread crumbs save
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.
