Broccoli Mushroom Wild Rice Cups
If you have about 55 minutes to spend in the kitchen, Broccoli Mushroom Wild Rice Cups might be a spectacular gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 33 calories. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up broccoli, olive oil, eggs, and a few other things to make it today. It is brought to you by Sumptuous Spoonfuls. This recipe is liked by 18 foodies and cooks. It works well as a hor d'oeuvre. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes include Leslie's Broccoli, Wild Rice, and Mushroom Stuffing, Creamy Wild Mushroom and Goat Cheese Cups, and Mushroom Broccoli Cups.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
About 1 cup frozen, chopped broccoli (thawed)
2 cups wild rice, cooked (cooled)
2 eggs
2 - 4 cloves garlic, peeled & chopped
1/2 cup shredded Italian cheese
8 oz. mushrooms, chopped
1 teaspoon olive oil
2 1/2 Tablespoons finely chopped onion
2 teaspoons white wine
Equipment:
bowl
oven
frying pan
mixing bowl
muffin liners
knife
Cooking instruction summary:
Preheat the oven to 350 F. Spray a muffin (or mini-muffin) pan with cooking spray. Chop the garlic finely and put it in a small bowl with the olive oil to infuse while you chop up the rest of the veggies.Heat a frying pan over medium heat. Add the onion, garlic and olive oil and saute for several minutes or until the onion is soft and translucent. Add the mushrooms and saute for several minutes more. Stir in the wine, cover the mushrooms and cook for a few minutes, then uncover, stirring, until the mushrooms are tender and any excess liquid has evaporated.In a medium mixing bowl, stir together the rice, broccoli, eggs and cheese. Stir in the mushroom mixture until well mixed. Add Red Robin Seasoning (or salt) & freshly ground pepper to taste.Press the rice mixture into the muffin cups, dividing amongst 12 muffin cups or 24 mini-muffin cups. Bake for 20 - 25 minutes or until the cups are set.Let the cups sit for a few minutes before gently loosening the edges of the cups with a knife, then lifting them out. Enjoy!
Step by step:
1. Preheat the oven to 350 F. Spray a muffin (or mini-muffin) pan with cooking spray. Chop the garlic finely and put it in a small bowl with the olive oil to infuse while you chop up the rest of the veggies.
2. Heat a frying pan over medium heat.
3. Add the onion, garlic and olive oil and saute for several minutes or until the onion is soft and translucent.
4. Add the mushrooms and saute for several minutes more. Stir in the wine, cover the mushrooms and cook for a few minutes, then uncover, stirring, until the mushrooms are tender and any excess liquid has evaporated.In a medium mixing bowl, stir together the rice, broccoli, eggs and cheese. Stir in the mushroom mixture until well mixed.
5. Add Red Robin Seasoning (or salt) & freshly ground pepper to taste.Press the rice mixture into the muffin cups, dividing amongst 12 muffin cups or 24 mini-muffin cups.
6. Bake for 20 - 25 minutes or until the cups are set.
7. Let the cups sit for a few minutes before gently loosening the edges of the cups with a knife, then lifting them out. Enjoy!
Nutrition Information:
covered percent of daily need
