Rice Gratin With Spinach And Leeks

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Oxmoor House


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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

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