sgrinavi
New member
Leftover Rice Muffins
2 cups cooked brown rice
1/2 cup grated parmesan cheese (can be cut in half if desired)
1/4 cup minced onion (and/or bell pepper)
4 cloves minced garlic
1/4 cup chopped ripe olives
1 egg
12 oz roasted or grilled chicken breast, chopped
salt and pepper to taste, hot sauce if desired
Preheat oven to 350 degrees, spray a 12 cup muffin tin with pam or LIGHTLY wipe with oil
Mix all ingredients in a large bowl, they should feel slightly wet -- you should be able to form a loose ball, if not add another egg white or two and/or some water. It really depends on how dry your rice is. Taste mixture and season as necessary.
Divide the mixture evenly into the muffin cups and bake for 20-30 mins. The egg will bind everything. Allow to cool -- before removing from the pan.
Makes 3 servings
450 cals
48 gms protein
13 gms fat
33 gms carbs
2.5 gms fiber
2 cups cooked brown rice
1/2 cup grated parmesan cheese (can be cut in half if desired)
1/4 cup minced onion (and/or bell pepper)
4 cloves minced garlic
1/4 cup chopped ripe olives
1 egg
12 oz roasted or grilled chicken breast, chopped
salt and pepper to taste, hot sauce if desired
Preheat oven to 350 degrees, spray a 12 cup muffin tin with pam or LIGHTLY wipe with oil
Mix all ingredients in a large bowl, they should feel slightly wet -- you should be able to form a loose ball, if not add another egg white or two and/or some water. It really depends on how dry your rice is. Taste mixture and season as necessary.
Divide the mixture evenly into the muffin cups and bake for 20-30 mins. The egg will bind everything. Allow to cool -- before removing from the pan.
Makes 3 servings
450 cals
48 gms protein
13 gms fat
33 gms carbs
2.5 gms fiber
