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Baked Creamy Brussels Sprouts & Rice

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Baked Creamy Brussels Sprouts & Rice
Baked Creamy Brussels Sprouts & Rice
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Ingredients
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 11/2 cups milk
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 cup Gruyere freshly shredded
  • 1 cup white Cheddar cheese freshly shredded
  • 1 lb brussels sprouts quartered
  • 3 cups rice pre-cooked - Great dish for leftover rice
  • 1/2 cup bread crumbs
  • 2 wedges lemon
Servings:
Ingredients
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 11/2 cups milk
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 cup Gruyere freshly shredded
  • 1 cup white Cheddar cheese freshly shredded
  • 1 lb brussels sprouts quartered
  • 3 cups rice pre-cooked - Great dish for leftover rice
  • 1/2 cup bread crumbs
  • 2 wedges lemon
Servings:
Instructions
  1. In a medium saucepan, melt butter on medium heat and then add garlic, onion and sauté for about a minute.
  2. Add flour and stir everything together. The flour will clump and form a “roux,” at which time you will add chicken broth, milk, white pepper, and salt. Stir occasionally raise heat to medium-high and bring to a slow boil. It will start to thicken. It should coat the back of wooden spoon.
  3. Take off heat and add gruyère and cheddar and mix until it melts and is incorporated fully. Cover and set aside.
  4. Preheat oven to 350 degrees.
  5. In a bowl, mix the brussels sprouts, rice ¼ cup of bread crumbs and sauce and mix thoroughly. Sprinkle more bread crumbs generously on top and place mixture in a greased 8X8 baking tray.
  6. Place in oven. Bake for 35 minutes uncovered.
  7. Take out of oven and let rest for 10 minutes. Right before serving squeeze and sprinkle the lemon wedges on top.
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