Another great recipe from the inimitable Australian Women’s weekly. These are great for a summer picnic or packed lunch.
150g long grain rice
100g petit pois, thawed
3 tbsp chopped parsley
3 tbsp milk
150g crumbled feta cheese
Heat oven to 180c. Oil a muffin tin and line the holes with baking paper.
Boil the rice until tender then rinse with cold water and drain well.
Mix all the ingredients in a bowl then add the cold rice. Divide between the 12 holes of the tin and bake for 25 mins.
Allow to cool for 5 mins in tin before taking them out to cool on a rack.