Directions:
- Heat butter and oil over medium-low heat.
- Add the leek and garlic and cook until soft.
- Add the rice and cook, stirring, for 1 minute.
- Increase heat to high.
- Add the wine and cook 2-3 minutes.
- Add stock, bring to the boil.
- Reduce heat to low.
- Cover and cook for 20 minutes or until stock is absorbed.
- Add the spinach, zucchini and basil.
- Stir to combine and set mixture aside to cool completely (preferably in the fridge).
- Once cool stir through eggs and season with salt and pepper.
- Preheat oven to 220 degree C.
- Grease a 6 x 3/4 cup Texas muffin pan.
- Half fill the holes with the mixture and place a cube of cheese on each.
- Then cover with more rice mixture.
- Bake for 30 minutes.
- Serve with a salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.47 Kcal (1425 kJ) | ||
| Calories from fat | 65.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 11% | |
|---|---|---|---|
| Cholesterol | 68.05mg | 23% | |
| Sodium | 415.54mg | 17% | |
| Potassium | 286.65mg | 6% | |
| Total Carbs | 42.98g | 14% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 18.87g | 38% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 330.2mg | 33% | |
| Amount Per 100 g | |||
| Calories | 135.25 Kcal (566 kJ) | ||
| Calories from fat | 25.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 11% | |
|---|---|---|---|
| Cholesterol | 27.03mg | 23% | |
| Sodium | 165.07mg | 17% | |
| Potassium | 113.87mg | 6% | |
| Total Carbs | 17.07g | 14% | |
| Sugars | 1.23g | 12% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 7.49g | 38% | |
| Vitamin C | 2.7mg | 11% | |
| Iron | 0.4mg | 6% | |
| Calcium | 131.1mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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