Cheesy Pancake Bakes

Ham, Cheese & Mushroom

 

Ingredients:

 

1 cup Spekko Saman Brown Rice

2 cups Water

Pinch of salt 

½ cup ham, diced

¾ cup cheese, grated

¾ cup sliced & sautéed mushrooms 

6 eggs, lightly beaten

½ cup milk

Salt & pepper

Sour cream 

Chopped chives (optional)

 

Yield: 12 rice cups

 

Recipe:

 

1. Preheat oven to 170°C. 

 

2. Grease a standard size muffin tray. 

 

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.

In a large bowl, combine the cooked brown rice with the ham, cheese & mushroom slices. 

 

4. Divide this mixture equally in the muffin holes, filling to the top.

Combine the eggs, milk, salt & pepper & whisk well.

 

5. Pour over the rice mixture until muffin holes are filled.

 

6. Bake for 20-25 minutes. 

 

7. Serve warm with a dollop of sour cream & chopped chives.

 

Tomato, Feta & Spinach

 

Ingredients: 

 

1 cup Spekko Saman Brown Rice

2 cups Water

Pinch of salt 

½ cup cherry tomatoes, quartered

½ cup feta, crumbled

1 cup fresh spinach, chopped

6 eggs, lightly beaten

½ cup milk

Salt & pepper

Sour cream 

Chopped chives (optional)

 

Yield: 12 rice cups

 

Recipe:

 

1. Preheat oven to 170°C. 

 

2. Grease a standard size muffin tray. 

 

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.

 

4. In a large bowl, combine the cooked brown rice with the cherry tomatoes, feta & spinach.

 

5. Divide this mixture equally in the muffin holes, filling to the top.

 

6. Combine the eggs, milk, salt & pepper & whisk well.

 

7. Pour over the rice mixture until muffin holes are filled.

 

8. Bake for 20-25 minutes. 

 

9. Serve warm with sour cream & chopped chives.

 

Tuna, Sweet Corn & Spring Onion

 

Ingredients: 

 

1 cup Spekko Saman Brown Rice

2 cups Water

Pinch of salt 

1 can shredded tuna, drained

½ can sweetcorn, drained

¼ cup spring onion, sliced

6 eggs, lightly beaten

½ cup milk

Salt & pepper

Sour cream 

Chopped chives (optional)

 

Yield: 12 rice cups

 

Recipe:

 

1. Preheat oven to 170°C. 

 

2. Grease a standard size muffin tray. 

 

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.

 

4. In a large bowl, combine the cooked brown rice with the tuna, sweet corn & spring onion. 

 

5. Divide this mixture equally in the muffin holes, filling to the to.

 

6. Combine the eggs, milk, salt & pepper & whisk well.

 

7. Pour over the rice mixture until the muffin holes are filled.

 

8. Bake for 20-25 minutes. 

 

9. Serve warm with sour cream & chopped chives.