Monday, August 23, 2010

Cheesy Rice Bake

Served in this picture with the Bruschetta Chicken, posted below.

1 1/2 cups quick cooking brown rice, uncooked
1 1/2 cups non-fat, low sodium chicken broth
2 cups fresh broccoli, chopped into very small pieces
1 cup low fat mozzarella cheese, grated
1/2 cup low fat ranch
4 egg whites, lightly beaten

Preheat oven to 350. Place Flexipan Muffin tray on perforated baking sheet and set aside. In a sauce pan, prepare brown rice per package directions, using chicken broth instead of water. Place cooked rice in a mixing bowl and let cool slightly. Chop broccoli into small pieces (very small pieces). Add broccoli and remaining ingredients to rice and blend well with spatula. Spoon into individual muffin cups. Bake 20-25 minutes or until lightly browned. Cool slightly and unmold. Serve immediately.

My kids LOVED this one too! They like broccoli, but even if they didn't, they still would've loved this. You can eat with your hands, like a muffin, which is so fun!
I serve with the bruschetta chicken. So to cook at the same time, use the Large Perforated Baking sheet, place muffin on side and the silpat (Or flexipat) on the other side. Cook it all at 350, seems to take the same amount of time.

From Demarle's "Cooking Light every Night" cookbook

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