Recipe
Rice and veggie nuggets
Involve the kids in preparing these homemade veggie nuggets ahead of time - then serve with Sunwhite rice for a fast, filling, and fun after-school feast.
Ingredients
- 3 cup Sunwhite Medium Grain Rice, cooked
- 0.5 cup Carrot, finely grated
- 0.5 cup Broccoli, finely chopped
- 1 Egg, Whole
- 1 Egg White
- 0.5 cup Cheese Cheddar Or Any Kind, grated
- 0.25 tsp Garlic Powder
Method
- Preheat oven to 375 degrees. If using a silicone mini muffin pan, lightly grease the holes with oil. If using a metal muffin pan, grease the holes liberally to prevent sticking.
- Make sure to remove any excess moisture from the vegetables you are using by patting dry with a paper towel. Add rice, veggies, egg, egg white, approximately 3/4 of the cheese, and the garlic powder to a large bowl. Mix well.
- Fill the muffin tin with the rice mixture, pressing gently on the top of each filled hole with the back of a spoon. Sprinkle a pinch of the remaining cheese on top each each nugget.
- Bake until the edges of the nuggets are golden brown, about 15 to 20 minutes. Once cool enough to handle, remove nuggets from the pan. If they are sticking, run a butter knife between the nugget and the pan to loosen. Serve warm with ketchup or other dip if desired.
Ingredients
- Sunwhite Medium Grain Rice
- Carrot
- Broccoli
- Egg
- Egg White
- Cheese Cheddar Or Any Kind
- Garlic Powder
Method
- Preheat oven to 375 degrees. If using a silicone mini muffin pan, lightly grease the holes with oil. If using a metal muffin pan, grease the holes liberally to prevent sticking.
- Make sure to remove any excess moisture from the vegetables you are using by patting dry with a paper towel. Add rice, veggies, egg, egg white, approximately 3/4 of the cheese, and the garlic powder to a large bowl. Mix well.
- Fill the muffin tin with the rice mixture, pressing gently on the top of each filled hole with the back of a spoon. Sprinkle a pinch of the remaining cheese on top each each nugget.
- Bake until the edges of the nuggets are golden brown, about 15 to 20 minutes. Once cool enough to handle, remove nuggets from the pan. If they are sticking, run a butter knife between the nugget and the pan to loosen. Serve warm with ketchup or other dip if desired.