I'd usually make fried rice with it, but I did that 2 nights ago, so I went looking for something else.
I found a recipe on Taste.com.au for rice cakes that used smoked chicken. But I didn't have any chicken so I substituted bacon and added some sour cream to make sure they wouldn't be too dry.
They were really tasty! A bit like mini quiches, but without flour, which is always good for me!
Makes 12
Get This -
1 - 1 1/2 cups cooked basmati rice
4 bacon short cut rashers, diced
2 tablespoons semi-dried tomatoes, roughly chopped
1/3 cup cherry tomatoes, halved
1 cup grated cheese
1/3 cup grated parmesan
1 tablespoon sour cream
3 green onions, thinly sliced
1/4 cup basil leaves, finely shredded
3 eggs, lightly beaten
salt and pepper
Do This -
- Preheat oven to 200°C. Grease a 12 hold muffin pan.
- Fry the bacon until cooked, then leave to cool.
- Place rice, bacon, dried tomatoes, cherry tomatoes, cheese, parmesan, onions, basil, eggs, salf and pepper into a large bowl. Mix well to combine.
- Spoon mixture into prepared pan. Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden. Stand in pan for 5 minutes. Run a flat-edged knife around edges of cakes. Turn onto a wire rack.
- Serve with salad. Tonight's salad was coral lettuce, cherry tomatoes, red onion, capsicum, lebanese cucumber, fetta and avacado dressed with balsamic vinegar and olive oil.