Brussels Sprouts & Ham Rice Gratin

1 bag Success White Rice

1/2 LB Brussels sprouts, trimmed and halved

1/3 cup diced ham

1 clove garlic, minced

1 tbsp olive oil

3/4 tsp salt, divided

3/4 tsp black pepper, divided

1 cup heavy cream

2 tbsp finely chopped fresh chives

2 tbsp Dijon mustard

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese, divided

1/3 cup breadcrumbs

2 tbsp butter, melted

Preheat oven to 450 F. Prepare rice according to package directions.

In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.

In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.

In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.

Bake 12-15 minutes, or until golden brown and bubbling.

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Brussels Sprouts & Ham Rice Gratin
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