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Rice Gratin With Spinach And Leeks


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1 cup uncooked instant brown rice

1 cup water

1/2 (1-ounce) slice whole wheat 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 (10-ounce) package frozen chopped spinach, thawed and well drained

2 large eggs, lightly beaten

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking spray

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