Spicy thai pizza
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked brown rice |
| 2 | cups | Shredded mozzarella cheese divided |
| 1 | cup | Crunch peanut butter divided |
| 1 | Egg; beaten | |
| 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 |
Directions
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