Healthy gratin

“Gratin” or “au gratin” refers to a dish that has been sprinkled with bread crumbs or grated cheese and browned. In this casserole, a layer of sliced tomatoes is arranged over the top before it’s sprinkled with mild Muenster cheese. As the gratin bakes, the cheese melts into the tomatoes and turns a rich golden brown. When the plate comes out of the oven, the filling will be juicy, but after a few minutes the rice absorbs some of the liquid. The rest can be spooned over each portion. To complete the menu, serve leafy greens tossed in a tangy Dijon vinaigrette and a loaf of crusty whole-grain bread.

Brown Rice, Broccoli and Spinach Gratin

• 3 cups bite-size broccoli florets
• 2 cups cooked brown rice
• 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
• 3 tablespoons grated Parmesan cheese
• ¾ teaspoon dried crushed rosemary
• ½ teaspoon salt
• ¹⁄8 teaspoon coarse ground black pepper
• 1 cup tomato juice
• ½ cup water
• 2 (about 4-ounce) tomatoes, thinly sliced
• 1 cup (4 ounces) shredded Muenster cheese

Preheat oven to 375 degrees Fahrenheit. Coat a 10-inch pie plate with cooking spray.

Steam broccoli in steamer rack over boiling water until bright green and just tender, about 4 minutes.

In large bowl, combine rice, broccoli, spinach, Parmesan, rosemary, salt and pepper. Spoon into pie plate. Pour tomato juice and water over top. Arrange tomatoes over top. Sprinkle with Muenster.

Bake 25 minutes or until golden brown. Let stand a few minutes before serving. Serves 4 to 6.

— Recipe by Jean Kressy, a food writer in Ashburnham, Massachusetts.