Eggs in Rice Nests
|1 cup water
1/2 cup brown rice
1/2 tsp. reduced-sodium instant chicken bouillon
1/2 cup finely chopped green onions with tops
1/2 cup sliced almonds
1/2 tsp. Italian seasoning, crushed
1/2 cup (2 oz.) shredded low-moisture part-skim mozzarella
In medium saucepan, stir together water,
rice, and bouillon. Cook according to package directions.
Remove from heat. Stir in onions, almonds, and seasoning.
Spoon 1/2 cup of the mixture into each of 4 (10 oz.) lightly
greased ovenproof bowls or custard cups. With back of spoon,
gently push mixture up side of each cup to make an indentation
in center. Break and slip 1 egg into each indentation and
sprinkle each with 2 Tbsp. of the cheese. Bake in preheated
350ºF oven until whites are completely set and yolks
begin to thicken but are not hard, about 12 to 18 minutes.
Makes 4 servings.
Mexican Style: Substitute 1 can (4 oz.)
chopped green chilies, drained, for Italian seasoning. Stir
1/2 cup shredded Cheddar cheese into rice mixture. Omit
mozzarella cheese. Spoon 1 Tbsp. taco sauce over each egg.
Bake as above.