Eggs in Rice Nests

1 cup water
1/2 cup brown rice
1/2 teaspoon chicken bouillon, instant
1/2 cup green onions, finely chopped
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 ounce) mozzarella cheese, shredded

Preheat oven at 350º degrees F.

In medium saucepan, stir together water, rice, and bouillon. Cook according to package
directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the
mixture into each of 4 (10 ounce) lightly greased ovenproof bowls or custard cups. With back of
spoon, gently push mixture up side of each cup to make an indentation in center.