Fall

Whole Basmati Rice and Pecan Nut Muffins

Name: Whole Basmati Rice and Pecan Nut Muffins
Yield: Makes 6 (six)
Ingredients: 2 cups cooked whole basmati rice; 1 cup grated carrots; 1/4 cup coarsely chopped and slightly toasted pecan nuts; 100 gr cream cheese; 2 eggs, beaten; 4 tablespoons grated parmesan cheese; 1/2 teaspoon baking powder; fine salt and black ground pepper; dash of ground cumin(optional)

by: bonheurcuisine

September 25, 2013

4 4 Ratings

Whole Basmati Rice and Pecan Nut Muffins

Makes 6 (six)

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Author Notes

Basmati is my favourite rice. Combine it with a veggie and a nut and get a wholesome, tasty and crunchy side to many dishes for the incoming season. —bonheurcuisine

What You'll Need

Ingredients

2 cups cooked whole basmati rice
1 cup grated carrots
¹/₄ cup coarsely chopped and slightly toasted pecan nuts
100 gr cream cheese
2 eggs, beaten
4 tablespoons grated parmesan cheese
¹/₂ teaspoon baking powder
fine salt and black ground pepper
dash of ground cumin(optional)

Directions

Combine in a bowl the cooked whole basmati rice, the grated carrots and the chopped and toasted pecans
In another bowl mix the cream cheese with the slightly beaten eggs and the grated parmesan cheese. Add the baking powder
Pour the egg mixture over the dry ingredients and mix
Season with the salt and ground black pepper and add the ground cumin (optional)
Generously grease a muffin tray or use a silicone muffin tray and fill each mold with two tablespoons of mixture
Preheat the oven to 220C/430F and bake for 25 to 30 minutes or until golden brown
Allow to rest for 10 minutes and unmold