Yield: 6 Servings
|3 cups||Cooked brown rice|
|2 cups||Shredded mozzarella cheese divided|
|1 cup||Crunch peanut butter divided|
|Vegetable cooking spray|
|½ cup||Hot water|
|¼ cup||Cilantro, minced|
|2 tablespoons||Soy sauce|
|3 tablespoons||Dark sesame oil; divided|
|¼ teaspoon||Ground red pepper|
|2 cups||Broccoli flowerets|
|1 medium||Red onion; chopped|
|2 larges||Carrots; julienned|
Combine rice, 1 cup cheese, ¼ cup peanut butter and egg in large bowl. Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray. Bake at 400 degrees F. for 8 minutes. Mix remaining ¾ cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. Spread sauce over crust; top with vegetable mixture. Sprinkle with remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes. Let stand 5 minutes before serving.
Each serving provides: * 543 calories * 24⅕ g. protein * 35⅘ g. fat * 36⅕ g. carbohydrate * 5.3 g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium.
Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias