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    You are in: Home / Recipes / Baked Cheddar-Broccoli Rice Cups Recipe
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    Baked Cheddar-Broccoli Rice Cups

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    20 mins

    1 hr 5 mins

    Sharon123's Note:

    A great basic recipe! I have added more veggies to the original recipe. Try adding other veggies, like grated carrot, cooked caulifower, etc. You could also make this with quinoa instead of rice. Next time I'm going to place fried onion rings on top and add chopped garlic. Have fun in the kitchen! Adapted from Day Dream Kitchen.

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    muffin ...

    Units: US | Metric


    1. 1
      Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
    2. 2
      Move cooked rice to a bowl.
    3. 3
      Mix in the rest of the ingredients, but only use 1/2 of the cheese.
    4. 4
      Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
    5. 5
      Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
    6. 6
      To reheat these you could place them in a brown paper bag. Lightly wet the bag and put in 300*F oven until the bag dries out and the cups are nice and hot and not dried out, about 5 minutes.

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    Nutritional Facts for Baked Cheddar-Broccoli Rice Cups

    Serving Size: 1 (893 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.7
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 4.3 g
    Cholesterol 64.6 mg
    Sodium 373.1 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 8.3 g

    The following items or measurements are not included:

    vegetable stock

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