Mediterranean Chicken and Wild Rice Cups

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Simple appetizer which is always a crowd pleaser.

~Created by USA Rice Federation Chefs~

Visit USA Rice Federation for more recipes

Makes 6-8 servings

  • 2 cups cooked chicken breast, shredded
  • 1 cup cooked wild rice
  • 2 cups cooked brown rice
  • 2 tsp. olive oil
  • 1/3 cup sun dried tomatoes in oil drained, finely chopped
  • 3 cloves garlic, minced
  • 3 large eggs, slightly beaten
  • 2/3 cup sliced black olives
  • 1 cup Feta cheese, crumbled
  • 1 cup tzatziki sauce (optional)
Cooking Instructions:

Preheat oven to 400 F. Combine cooked rice, chicken, sundried tomatoes, garlic, black olives, feta cheese and eggs; mix well.

Spray a miniature muffin pan with non-stick cooking spray. Spoon approximately 1 ½ Tbsp. of mixture into each up, filling to just below the rim.

Bake 15 to 20 minutes, or until lightly browned.

Serve warm with tzatziki sauce (optional).

Nutrition facts per serving: Calories: 40; Fat: 2g; Cholesterol: 20mg; Sodium: 50mg; Carbohydrates: 3g; Protein: 3g

For more rice recipes and information, visit the USA Rice Federation at
Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.