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Old 01-17-2006, 11:23 AM   #1
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Brussels Sprouts, Rice & Prosciutto

Brussels Sprouts, Rice & Prosicutto

1 (10-ounce) package frozen Brussels sprouts
1/4 cup water
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup cooked long-grain rice
1 ounce thinly sliced prosciutto, cut into thin strips
1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese

Preheat oven to 375°.

Combine the Brussels sprouts and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover sprouts, and cook 1 minute. Drain.

Melt butter in a small saucepan over low heat; add flour, stirring with a whisk. Gradually add milk to saucepan. Bring to a boil; cook 3 minutes over medium heat or until thick and bubbly, stirring constantly. Stir in salt and pepper. Set aside.

Coat a 9-inch quiche or round baking dish with cooking spray. Pat rice into bottom of dish; arrange Brussels sprouts, stem sides down, on top of rice. Sprinkle Brussels sprouts with prosciutto; pour sauce over prosciutto.

Combine breadcrumbs and cheese; sprinkle over sauce. Bake at 375° for 20 minutes or until lightly browned.

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Old 01-17-2006, 11:33 AM   #2
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sounds really good...think I would probably like to use fresh sprouts. would probably work well with coursely chopped sprouts if one didn't want whole ones or had picky eaters.
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Old 01-17-2006, 11:38 AM   #3
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Thanks Robo. Fresh would be best. I usually keep a bag of frozen on hand, just in case I have a sprouts craving and need a veggie quick. You could use crumbled cooked bacon or ham in place of the prosciutto. Next time, I may try feta or bleu.
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Old 01-17-2006, 12:01 PM   #4
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how did you know I LOVE brussels sprouts??We all do here..I've copied this one and will be making it soon..
Thank you

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 01-17-2006, 01:33 PM   #5
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This looks wonderful!! Got it copied and printed, Thank you!!
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Old 01-17-2006, 03:58 PM   #6
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Wow, another wonderful edition to my collection of recipes for my favourite winter veggie... thanks Mish, we will be trying this out soon!!
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