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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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