Broccoli And Cheddar Rice Cups Recipes

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BAKED CHEDDAR-BROCCOLI RICE CUPS



Baked Cheddar-Broccoli Rice Cups image

Simple to make, fun to eat. Saw this on Facebook recently. Photo's: My pics

Provided by Carol Perricone @coolbaker1

Categories     Vegetables

Number Of Ingredients 7

1 package(s) 10 oz - frozen broccoli, thawed
1 cup(s) chicken stock
1 cup(s) white rice
1/4 cup(s) ranch dressing
2 large eggs, lightly beaten
3/4 cup(s) grated cheese (any kind is ok...use your favorite)
- salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees. Boil rice, then put in a medium bowl to cool for a minute.
  • Throw in all of the ingredients, but only use 1/2 of the cheese. Grease an 8 cup muffin tray, and make mixture into balls that fit muffin cups. Sprinkle rest of cheese on top of balls.
  • Put tray in oven, and bake for 25 minutes, until they get golden brown and crisp.

CHEDDAR BROCCOLI RICE CUPS



Cheddar Broccoli Rice Cups image

These are easy to make. Freezes well great reheated

Provided by Penny Price

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 7

2 c cooked rice
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 c shredded cheddar cheese, divided
1/4 c hidden valley ranch dressing
2 eggs, lightly beaten
1/2 tsp salt
pepper to taste

Steps:

  • 1. Place cooked rice in a large bowl and let cool slightly.
  • 2. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese stir until combined
  • 3. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese
  • 4. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy

BAKED CHEDDAR-BROCCOLI RICE CUPS



Baked Cheddar-Broccoli Rice Cups image

A great basic recipe! I have added more veggies to the original recipe. Try adding other veggies, like grated carrot, cooked caulifower, etc. You could also make this with quinoa instead of rice. Next time I'm going to place fried onion rings on top and add chopped garlic. Have fun in the kitchen! Adapted from Day Dream Kitchen.

Provided by Sharon123

Categories     Rice

Time 1h25m

Yield 8 muffin cups

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 223.7, Fat 11.8, SaturatedFat 4.3, Cholesterol 64.6, Sodium 373.1, Carbohydrate 21.7, Fiber 1.2, Sugar 1, Protein 8.3

BROCCOLI AND CHEESE RICE CUPS



Broccoli and Cheese Rice Cups image

All you need is a muffin pan to give these adorable broccoli cheese rice cups their shape. Bonus points that they're cute AND delicious.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

1 cup instant brown rice, uncooked
1 cup fat-free reduced-sodium chicken broth
1-1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Lite Ranch Dressing
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350°F. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large bowl; cool slightly.
  • Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased medium muffin cups.
  • Bake 25 min. or until lightly browned.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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