I saw this recipe floating around Facebook and thought I would try it. It was supposed to accompany the chicken…that I realized at 5:00 I had so diligently put into the freezer instead of the fridge when I came home from the grocery store. Instead, we ate this as an entrée. The verdict: 2 Thumbs up from my 9 year old! My husband said it was a “definite do-over” and I liked it so much it was my lunch the next day! A success! See my notes below the recipe (and excuse the phone pictures!).
Broccoli Rice Cheese Cups Recipe
INGREDIENTS
10 ounces finely chopped Broccoli
1 cup chicken stock
1 cup rice (I used a healthy grain rice)
1 egg, lightly beaten
1 cup grated cheese (any of your favorite cheese)
1/2 tsp garlic powder
1/2 tsp salt and pepper
DIRECTIONS
Boil rice according to package instructions.
Once done, transfer cooked rice to a medium bowl and allow to cool for a minute.
Mix together all the ingredients, but only using 1/2 of the cheese.
Grease a 12 cup muffin tray and fill each cup about half way. Top with the remaining cheese.
Bake in oven for 25 minutes at 350 degrees or until golden and crispy
Notes:
- I doubled this recipe and it made 18 muffin cups AND a 6 x 6 pan. Because the muffin cups were smaller, those cooked a bit quicker and the cheese was a bit crisper. If you want to save time, you could put the entire mixture into a baking dish and cook it but lengthen the time you cook it.
- The next day, the flavors had melded together and these tasted much better!
- These would be GREAT to freeze and pull out for an accompaniment to a main meat dish or to feed the kids for lunch!
- I am not sure who to credit this to! I did a google search and it came up on several websites. This is a bit modified to make it more healthy.
Enjoy! : )
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