baked cheddar broccoli rice cups |
thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups |
simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ one of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy. |
vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing |
ingredients |
1 cup quick-cooking rice, like minute rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below) |
1 cup chicken stock |
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out |
3/4 cup shredded cheddar cheese, divided |
1/4 cup homemade ranch dressing (see recipe), or store bought |
2 eggs, lightly beaten |
1/2 teaspoon salt and freshly ground pepper to taste |
better-for-you buttermilk ranch dressing — with extra recipe links |
1/3 cup low-fat buttermilk |
3 tablespoons chobani 2% plain yogurt |
3 tablespoons mayonnaise |
1 tablespoon apple cider vinegar |
2 tablespoons canola or olive oil |
1/2 teaspoon kosher salt and freshly ground pepper to taste |
3 tablespoons minced chives |
1.whisk all ingredients together. |
2.dressing will keep for a week or so, covered, in the refrigerator. |
notes |
if you prefer a thicker dressing, use approximately 1/4 cup of buttermilk depending on your personal preference and intended use. |
