In my never-ending quest to force vegetables down the throats of my offspring, I’ve learned to lure them in with something they love: like cheese.
My son MacLean in particular considers all foods to merely be cheese-delivery systems. So, this new recipe is right up my alley! These also pack very well for lunches, and best of all: they’re gluten free. Baked Broccoli Cheddar Rice Cups are ridiculously simple and keep well for 3-5 days refrigerated.
1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below)
1 cup chicken stock
1 10-oz. box frozen, chopped broccoli, thawed
Sneaky inside tip: I actually use fresh because the texture is better. If you use frozen broccoli or spinach, after thawing just throw the veggie square into a cheesecloth and wring it out. It gets out all the extra water from freezing without damaging the veggies.
3/4 cup shredded cheddar cheese, divided
1/4 cup Homemade Ranch Dressing (see recipe), or store bought
Sneaky inside tip: I substitute Greek yogurt. Less fat and calories and tastes a little tangier.
2 eggs, lightly beaten
1/2 teaspoon salt and freshly ground pepper to taste
Prepare rice as directed on package, substituting stock for water. 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 eight 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 or until tops are lightly browned and edges are starting to get crispy.
Find this excellent recipe at The Fountain Avenue Kitchen