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Baked Olive Bites with Brown Rice

Quick Information

1 hr 30 mins
Makes 36 olive bites, 12 servings of 3 olive bites
Gluten Free



1 cup Lundberg Long Grain Brown Rice

1 cup grated sharp Cheddar cheese, or a mix of Italian cheeses

1 cup each green olives with pimentos and black olives, rinsed and drained, finely chopped

1/3 cup finely chopped parsley

1/4 to 1/2 tsp crushed red chili flakes (optional)

2-3 ounces Lundberg Sea Salt Rice Chips, crushed into small crumbs

Tip: Place Rice Chips in a plastic baggie and use a rolling pin to crush.


In a medium saucepan bring Lundberg Long Grain Brown Rice and 2 cups and 2 Tbsp. of water to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Cook for 40 minutes. Remove from heat, let steam for 10 minutes.

Preheat oven to 400°F. Spray a cookie sheet with non-stick spray.

Put warm, cooked rice and grated cheese into a mixer bowl. Mix on high speed until well blended and sticky. Add olives, parsley, and crushed red chili flakes, and mix in on low speed.

To form Olive Bites: scoop approximately 1 tablespoon of rice/cheese/olive mixture into the palm of your hand and squeeze and roll into a ball. Roll the rice ball in Rice Chip crumbs, evenly coating and pressing crumbs into the rice ball. Place the Olive Bites on the cookie sheet and bake 15-17 minutes, or until heated through. Serve warm.

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Nutritional Facts

Serving Size: 3 olive bites

Amount Per Serving

Calories 160

Calories from Fat

Total Fat 8g

Saturated Fat 2.5g

Cholesterol 10mg

Sodium 330mg

Total Carbohydrates 18g

Fiber 2g

Sugar 0g

Protein 4g