Total Time
Prep 2 hrs
Cook 1 hr

These are fantastic for picnics, lunches, snacks or anything!

Ingredients Nutrition


  1. Heat butter and oil over medium-low heat.
  2. Add the leek and garlic and cook until soft.
  3. Add the rice and cook, stirring, for 1 minute.
  4. Increase heat to high.
  5. Add the wine and cook 2-3 minutes.
  6. Add stock, bring to the boil.
  7. Reduce heat to low.
  8. Cover and cook for 20 minutes or until stock is absorbed.
  9. Add the spinach, zucchini and basil.
  10. Stir to combine and set mixture aside to cool completely (preferably in the fridge).
  11. Once cool stir through eggs and season with salt and pepper.
  12. Preheat oven to 220 degree C.
  13. Grease a 6 x 3/4 cup Texas muffin pan.
  14. Half fill the holes with the mixture and place a cube of cheese on each.
  15. Then cover with more rice mixture.
  16. Bake for 30 minutes.
  17. Serve with a salad.
Most Helpful

5 5

I can't believe I never rated this recipe before! It's a staple at my house. These are so delicious and subtle and they are an awesome lunch box/picnic item. I tried another recipe that was fried instead of baked and it just couldn't compare.