Cooking Instructions:
- 1 cup shredded zucchini
- 1/2 cup finely chopped red pepper
- 2 cloves garlic, minced
- 1 tbsp. butter
- 1 cup cooked Lundberg®
Short Grain Brown Rice
- 1/2 cup (2 oz.) shredded part-skim Mozzarella cheese
- 3 eggs, beaten
- 1/2 cup skim milk
- 1 1/4 tsp. Italian seasoning
Cook zucchini, pepper and garlic in margarine in large skillet
over medium-high heat. Drain well; stir in rice. Cool; stir in cheese.
Press approximately 1 tbsp. rice mixture into miniature muffin pans
coated with cooking spray. Combine eggs, milk, Italian seasoning and
salt; pour evenly over rice mixture. Bake at 350 degrees for 25 minutes
or until set. Cool in pan 5 minutes before removing.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer