Baked Cheddar-broccoli Rice Cups

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

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

Recipe

• 1 cook rice in vegetable broth according to package directions(simmer 40-45 minutes).
• 2 move cooked rice to a bowl.
• 3 mix in the rest of the ingredients, but only use 1/2 of the cheese.
• 4 grease a 8 cup muffin tray and make 8 balls. place in muffin tins. sprinkle the rest of cheese on top.
• 5 put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
• 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.