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Ingredients
- 2 CUPS RICE (COOKED)DRAIN WATER
- MEDIUM ONION (CHOPPED FINE)
- 5-6 EGGS
- PARMESIAN CHEESE
- PARSLEY (CHOPPED)
- SALT AND PEPPER TO TASTE
- 2 STICKS BUTTER
Preparation
Step 1
COOK RICE - COOL - DRAIN
SAUTE' ONION WITH BUTTER - LET COOL
MIX RICE AND ONIONS TOGETHER - LET COOL
MIX EGGS, CHEESE, PARSLEY SALT & PEPPER TOGETHER
COMBINE ALL INGREDIENTS
BUTTER BOTTOM & SIDES OF MINI-CUPCAKE PAN
SPRINKLE WITH BREAD CRUMBS
POUR MIXTURE IN, GLAZE TOP WITH EGG
SPRINKLE MORE BREAD CRUMBS ON TOP
COOK 15 MINS. UNTIL CENTER IS DRY