Brown rice savoury 'muffins'

A healthy lunch treat. Serve with a spicy tomato chutney or sweet chilli sauce. Makes 6.

Ingredients

1 cup	Brown rice, organic (Main)
2 cups	Water, cold
1	Onion, large
1 Tbsp	Canola oil
400 g	Mixed vegetables, eg red and green pepper (capsisums), whole kernel corn, courgettes, carrots, spring onion, diced
1 pinch	Chilli flakes
1 Tbsp	Soy sauce
2 tsp	Sesame oil
2	Eggs, lightly beaten

Directions

1. Place the rice in a saucepan. Cover with the water. Bring to the boil then cover and simmer on low until the rice is cooked and the water absorbed. Stand covered for 5 minutes. Place in a sieve to drain and cool.
2. Meanwhile, sauté the onion in oil until softened. Add the garlic, prepared vegetables and chilli flakes. Cook, stirring, until the vegetables are crisp-tender. Stir in the soy sauce and sesame oil. Cool.
3. Preheat the oven to 200C. Lightly oil a 6-hole Texas muffin pan. Line with paper cases. Brush the cases with oil.
4. Add the rice and eggs to the vegetables. Mix well. Spoon evenly into the muffin cups. Bake for 10-15 minutes until golden and set. Cool on a wire rack.