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Brussels Sprouts Casserole With a Rice Crust

Created by KittenCal on September 23, 2012

1/4 teaspoon cayenne pepper (can omit but good to add in)
Salt, to taste (I use seasoned salt)
1 1/4 cups cooked long-grain rice (can use white or brown)
1 ounce thinly sliced prosciutto or ham, cut into thin strips (cooked crumbled bacon may be substituted)
1/4 cup fresh breadcrumbs
6 tablespoons freshly grated Parmesan cheese, divided

Step 1: Preheat oven to 375 degrees F. Grease a 9-inch round glass baking dish.
Step 2: Combine the frozen brussels sprouts and 1/4 cup of water in a medium saucepan; bring to a boil, cover, then reduce heat and simmer 5 minutes, then uncover sprouts and cook 1 minute. drain very well, then cool to room temperature (if using fresh cook longer until just tender).
Step 3: When the brussels sprouts are cool enough to handle gently hand-squeeze out as much moisture as possible from the cooked brussels sprouts.
Step 4: Melt the butter in a small saucepan over low heat; add in garlic and cook stirring for about 2 minutes. Add in flour then whisk for about 1 minute.
Step 5: Gradually add light cream to saucepan; bring to a boil stirring constantly, then simmer over medium heat-low heat or until thick and bubbly. Stir in 4 tablespoons Parmesan cheese, pepper and cayenne; set aside, then season with salt to taste.
Step 6: Pat the rice into bottom of dish, then arrange the cooked brussels sprouts stem sides down on top of rice. Sprinkle Brussels sprouts with prosciutto. Pour the sauce over prosciutto.
Step 7: In a bowl combine breadcrumbs with 2 tablespoons of parmesan cheese cheese; sprinkle over sauce. Bake in a preheated 375 degree F oven for 20 minutes or until lightly browned.