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Broccoli Mushroom Wild Rice Cups ~ Sumptuous Spoonfuls #easy #wildrice #mushroom #bites #recipe

Broccoli Mushroom Wild Rice Cups

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 24 mini-cups or 12 larger cups 1x

Ingredients

Scale
  • 2 – 4 cloves garlic, peeled & chopped
  • 1 teaspoon olive oil
  • 2 1/2 Tablespoons finely chopped onion
  • 8 oz. mushrooms, chopped
  • 2 teaspoons white wine
  • 2 cups wild rice, cooked (cooled)
  • About 1 cup frozen, chopped broccoli (thawed)
  • 2 eggs
  • 1/2 cup shredded Italian cheese

Instructions

  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. Add the onion, garlic and olive oil and saute for several minutes or until the onion is soft and translucent.
  3. 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.
  4. 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.
  5. 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.
  6. Let the cups sit for a few minutes before gently loosening the edges of the cups with a knife, then lifting them out. Enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Find it online: https://www.sumptuousspoonfuls.com/broccoli-mushroom-wild-rice-cups/