Rice Cheese Muffins

Ingredients

• 250 g Medium-Grain Rice
• 1 tbsp Olive Oil
• 1 Small Brown Onion, grated
• 1 Medium Carrot, grated
• 1 Zucchini, grated
• 0.5 cup Red Roasted Capsicum Strips, drained, chopped
• 0.25 cup Frozen Peas
• 1 cup Mozzarella Cheese, grated
• 2 tbsp Flat Leaf Parsley, chopped
• 4 Eggs, lightly whisked

Method

1. To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.
2. Preheat oven to 180C fan forced. Grease ten 80ml (1⁄3-cup) non-stick muffin pans. Tip the rice into a large bowl, use your fingers to separate the grains.
3. Heat oil in a small frying pan over medium heat. Add onion, cook for 3 minutes or until soft. Add to the rice with the remaining ingredients. Season well with salt and pepper. Mix well.
4. Spoon mixture into muffin holes so they are almost full, stirring the mixture before filling each hole. Bake for 25 minutes or until firm to touch. Stand 3 minutes in the pan then turn onto a wire rack. Serve warm or at room temperature.
5. Tip: You can add chopped chicken or turkey to the muffins if you like.