Broccoli And Cheddar Rice Cups Food

BAKED CHEDDAR-BROCCOLI RICE CUPS

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.

BROCCOLI AND CHEDDAR RICE CUPS

Steps:

• Broccoli and Cheddar is a tough combo to beat! These versatile cups make this delicious combo even better. Step 1
• Prepare rice according to package directions. Allow to cool to room temperature. Meanwhile, coat a 12-cup muffin tin with nonstick cooking spray. Step 2
• Preheat oven to 375°F. Stir together rice, broccoli, Cheddar, eggs, Parmesan, mustard, garlic, salt and pepper in a large bowl. Spoon evenly into muffin cups. Step 3
• Bake for 18 to 20 minutes, or until golden brown and set. Allow to cool for 5 minutes then invert onto a cooling rack. Serve warm or allow to cool completely. Recipe Tip
• To store these, wrap each cup individually and freeze in an airtight container. Reheat cups in the microwave or the toaster oven.

BROCCOLI, RICE, AND CHEDDAR CASSEROLE

Steps:

• Cut the broccoli into small florets (peel and chop the stems and save for another use, like the kids' lunch. Blanch the broccoli in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking. This will keep the broccoli green.
• Preheat the oven to 375°F Butter an 8 x 10-inch baking dish.
• Gently warm the mushroom soup in a sauce pan over low heat.
• Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup and half of the Parmesan in a large mixing bowl.
• In a small bowl, combine the melted butter and bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425°F and cook 5 more minutes, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.
• Let the casserole stand for 10 to 15 minutes before serving.

RICE, BROCCOLI 'N CHEESE CUPS

Steps:

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

CHEDDAR BROCCOLI RICE CUPS

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