Baked Cheddar-Broccoli Rice Cups
Ready In: 1 hr 25 mins
Yields: 8 muffin cups
Ingredients
- 2 cups vegetable stock (or cooking liquid of choice)
- 1 cup brown rice
- 1 (10 ounce) package broccoli florets, thawed (or use fresh broccoli, steamed)
- 1⁄2 cup red bell pepper, finely chopped
- 1⁄4 cup scallion, sliced thin
- 1 pinch crushed red pepper flakes
- 1⁄3 cup ranch dressing (or use sour cream or yogurt and Dijon mustard)
- 2 eggs, lightly beaten
- 1 cup grated sharp cheddar cheese, divided (or your favourite cheese)
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
Directions
- Cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
- Move cooked rice to a bowl.
- Mix in the rest of the ingredients, but only use 1/2 of the cheese.
- Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top.
- Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
- 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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