Brown rice savoury 'muffins'
A healthy lunch treat. Serve with a spicy tomato chutney or sweet chilli sauce. Makes 6.
- Place the rice in a saucepan. Cover with the water. Bring to the boil then cover and simmer on low until the rice is cooked and the water absorbed. Stand covered for 5 minutes. Place in a sieve to drain and cool.
- Meanwhile, sauté the onion in oil until softened. Add the garlic, prepared vegetables and chilli flakes. Cook, stirring, until the vegetables are crisp-tender. Stir in the soy sauce and sesame oil. Cool.
- Preheat the oven to 200C. Lightly oil a 6-hole Texas muffin pan. Line with paper cases. Brush the cases with oil.
- Add the rice and eggs to the vegetables. Mix well. Spoon evenly into the muffin cups. Bake for 10-15 minutes until golden and set. Cool on a wire rack.