| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Eggs |
Vegetarian |
Main dish, Vegetarian, Ovo-lacto |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked brown rice |
| 2 |
c |
Shredded mozzarella cheese divided |
| 1 |
c |
Crunch peanut butter divided |
| 1 |
|
Egg; beaten |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Hot water |
| 1/4 |
c |
Cilantro, minced |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Dark sesame oil; divided |
| 1/4 |
ts |
Ground red pepper |
| 2 |
c |
Broccoli flowerets |
| 1 |
md |
Red onion; chopped |
| 2 |
lg |
Carrots; julienned |
INSTRUCTIONS
Combine rice, 1 cup cheese, 1/4 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 3/4 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 * 24.2 g. protein * 35.8 g. fat *
36.2 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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