INGREDIENTS
4 1/2 oz
Artichoke hearts, frozen
5
Plum tomatoes, cut into 1/2-inch-thick slices (about 16 slices)
4 cups
Chicken stock, unsalted
3/4 tsp
Dijon mustard
18 oz
Brown rice elbows
1/2 tsp
Black pepper, freshly ground
2 tbsp
Brown rice flour or all-purpose flour
3/4 tsp
Salt
1
Cooking spray
3 cups
1% low-fat milk
2 tbsp
Butter
6 oz
Cheddar cheese, reduced-fat sharp
3 oz
Fontina cheese
2 1/2 oz
Parmesan cheese