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Broccoli Rice Cups with Creme Sauce - total time 45 minutes

Another recipe with individual serving sizes... it is just so practical for portion control, simple to serve, and easy to make more and reheat later in the week.  The recipe is pretty simple enough, I think we have all made a version of broccoli and rice.  This one is slightly different because we need ingredients that will bind everything together in the cups.  And with the creme fraiche sauce... this is definitely tastier.

Broccoli/Rice Cups
1 cup brown rice

1 cup broccoli, chopped
2 eggs
1 cup cheese, divided (I used asiago, gouda, parm)
1 pinch red pepper flakes
rosemary and thyme
salt and pepper

.5 cup creme fraiche
splash of milk
1 tbsp chopped chives
2 garlic cloves
1 tsp paprika
1 tsp chili powder
1 tsp parsely, minced
salt and pepper

1.  Preheat oven to 350 degrees.  Cook rice according to package.
2.  Combine broccoli, egg, spices and herbs, and half of the cheese.  Add rice once done cooking.  Mix together.  
3.  Spray cupcake pan with olive oil.  Spoon broccoli/rice mixture into cups.  Compress mixture in cup by pressing down with a spoon and then top with remaining cheese.  Bake for 25 minutes. Combine sauce ingredients together and drizzle over broccoli cups when serving.


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