Ingredients
3/4
cup uncooked regular long-grain white rice
1 1/2
cups water
2
tablespoons canola oil
3 3/4
cups chopped sweet onions
1
tablespoon all-purpose flour
1/2
teaspoon kosher (coarse) salt
1
cup fat-free (skim) milk
3
oz Gruyère cheese, shredded (3/4 cup)
1/4
cup grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions in oil 6 minutes, stirring occasionally, until tender. Sprinkle flour and salt over onions; stir until blended. Cook 1 minute, stirring constantly.
Gradually add milk, stirring with whisk until blended. Cook 3 minutes, stirring frequently, until mixture is thickened. Add cooked rice and Gruyère cheese; stir until cheese is melted. Spoon mixture into baking dish. Sprinkle with Parmesan cheese.
Bake uncovered 35 minutes or until bubbly and golden brown. Sprinkle with parsley.
