Brussels Sprouts And Rice Gratin

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1 tablespoon butter

1 cup chopped onion

2 garlic cloves, minced

1/4 cup all-purpose flour (about 1 ounce)

2 1/2 cups 1% low-fat milk

1/4 cup (2 ounces) 1/3-less-fat cream cheese, cubed

1 tablespoon country-style Dijon mustard

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 1/2 cups cooked long-grain rice

2 cups cooked Brussels sprouts, quartered

Cooking spray

1/2 cup grated fresh Parmesan cheese

2 tablespoons chopped pecans

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