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Spring Vegetable Gratin

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sides nut free vegetarian easter thanksgiving french

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Ingredients

1 (6-ounce) package original recipe long-grain and wild rice (such as Uncle Ben's)

1/3 cup all-purpose flour (about 1 1/2 ounces)

3 cups 1% low-fat milk

1 cup (4 ounces) shredded fontina cheese, divided

1 cup (4 ounces) grated fresh Parmesan cheese, divided

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/3 cups (2-inch) slices asparagus (about 3/4 pound)

2 cups frozen green peas, thawed

1 1/2 cups thinly sliced green onions

Cooking spray

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