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Memphis Barbecue Mold

Memphis Barbecue Mold

Recipe and Photo by Eggland's Best and Cindy H.
1 Hr(s) 15 Min(s)
1 Hr(s) 15 Min(s) Prep
Building more nutrition into this dish, EB eggs help bind the rice that hides a delicious combo of Memphis BBQ, peppers, onions & cheese into a dome!
What You Need
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6 servings
Original recipe yields 6 servings
1 - 10 oz package yellow rice with saffron seasoning
1 small onion, chopped
1 tablespoon butter
1/2 large red bell pepper, diced
6 oz. cooked pulled pork, chopped
1/4 cup Memphis-Style barbecue sauce
1 teaspoon Hickory liquid smoke
1/2 cup mild pepper rings, blotted dry
1 cup shredded mozzarella cheese
3.5 oz. crumbled goat cheese
1/4 cup plus 3 tablespoons dry bread crumbs
2 large Eggland's Best® Eggs, beaten
Non-stick cooking spray
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Eggland's Best® is a registered trademark owned by Eggland's Best, LLC

Let's Make It
1
Cook rice according to package directions, being careful to not overcook. Allow to cool by placing in the refrigerator for 10-15 minutes before adding eggs in step 8.
2
Preheat oven to 400°F.
3
Roughly chop onion and sauté in 1 tablespoon butter in a non-stick skillet until lightly caramelized. Remove onions to a separate bowl.
4
In the same skillet used to cook the onions, and in the remaining butter, sauté the red pepper until soft, about 2 to 3 minutes. Remove the pepper to a separate bowl.
5
In the same skillet, add the pulled, chopped pork, barbecue sauce, and liquid smoke. (Alternatively, one could use a prepared barbecue pork product from the supermarket or local barbecue restaurant, but be careful that it’s not too wet). Heat through and stir until all components are well distributed and excess moisture is removed. Turn off heat.
6
Add the onion, red bell pepper, and mild pepper rings to the pork mixture. Mix together well.
7
Prepare an ovenproof dish, standard 7 cup, 1.6 L size. Spray the bowl liberally with non-stick spray. Coat the dish with 1/8 to 1/4 cup dried bread crumbs by turning the dish so that the sides are well coated as well as the bottom. Reserve the remaining bread crumbs for the top.
8
Mix the cooked rice with 2 beaten eggs and 3 tablespoons dried bread crumbs.
9
Using a rubber spatula, line the bottom of the dish and sides with the rice mixture. Reserve about 1/3 for the top.
10
Layer the filling ingredients. 1/3 of the Mozzarella, 1/3 of the goat cheese, 1/2 of the barbecue pork mixture. 1/3 of the Mozzarella, 1/3 of the goat cheese, 1/2 of the barbecue pork mixture. End with 1/3 of the goat cheese and 1/3 of the Mozzarella.
11
Finish by covering the top with the remaining rice mixture, using a spatula to smooth evenly to the sides. Dust with remaining bread crumbs.
12
Bake in a 400°F oven for 30 minutes.
13
Allow to cool 10 minutes.
14
Run a knife along the sides to release.
15
Place a serving plate on top, invert and remove the Memphis Barbecue Mold.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 1350mg
59%
Total Carbohydrates 50g
18%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 18g
36%
Vitamin A
20%
Vitamin C
15%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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