CookEat Recipe
Broccoli and Rice Bites
Cooked rice and short noodles are combined with ginger, chilli, radish and feta on golden baked filo bases. Small steamed broccoli florets finish the bites.
Method
Steps
Step 1
Weigh rice and noodles dry. Simmer rice in 1000 ml of the measured boiling water for the full packet time until tender and drain. Cook noodles separately in another 1000 ml boiling water for their packet time, drain well and cut into short lengths.
Step 2
Wash the broccoli and cut into very small florets. Place in a steamer basket above the remaining 500 ml boiling water and steam for 4–5 minutes until just tender, then drain. Peel and mince the ginger; wash and finely dice the radish.
Step 3
Heat the oven to 180°C. Brush thawed filo lightly with 20 ml of the measured olive oil, stack in three layers and cut into small squares. Press into mini-muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Fold the rice and noodles with the ginger, chilli, radish, crumbled feta and remaining 2 teaspoons oil. Spoon small mounds onto the filo, top with the broccoli and serve immediately in six portions.
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