Baked Cheddar-Broccoli Rice Cups

Baked Cheddar-Broccoli Rice Cups

I saw this recipe on pinterest last week and knew instantly that I’d love it. I finally made it last night, and it didn’t disappoint at all. In fact, I absolutely loved it! Wow, these little cups are amazing. I’m really looking forward to seeing how they reheat for lunch today.

The original recipe wasn’t vegetarian and also called for some other ingredients I changed a little bit. See the original recipe here.

Baked Cheddar-Broccoli Rice Cups

Ingredients:

1 cup uncooked brown rice, cooked according to directions
1 cup vegetarian stock
1 head fresh broccoli, washed, trimmed to florets and small stems, bite-sized
3/4 cup shredded cheddar cheese, divided
2 eggs, lightly beaten
2 tsp grainy mustard

Method:

Prepare rice as directed on package, substituting stock for water (I made a few hours in advance for convenience).  Place cooked rice in a large bowl and let cool slightly.  Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to ten well-greased muffin cups–I like to use an ice cream scoop–and top with remaining 1/4 cup cheese.  Bake 25 minutes at 350 degrees/gas mark 6 or until tops are lightly browned and edges are starting to get crispy.

Baked Cheddar-Broccoli Rice Cups

Baked Cheddar-Broccoli Rice Cups

I served these (portion size = 2 cups) with buttery kale and some bisto onion gravy. Perfect food for a cool, damp night. Everything’s better with Bisto, isn’t it?

Note: If you’re making these for kids, or you want them to hold their shape more, use white rice instead of brown (but brown is healthier, of course)

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