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Categories:
brown rice Mozzarella cheese crunchy peanut butter egg hot water cilantro leaf soy sauce dark sesame oil ground red pepper broccoli florets red onion carrots ginger sprouts
Viewed: 22 - Published at: 7 years agoIngredients
- 3 cups cooked brown rice
- 2 cups shredded mozzarella cheese, divided
- 1 cup crunchy peanut butter, divided
- 1 egg, beaten
- 1/2 cup hot water
- 1/4 cup cilantro leaf, minced
- 2 tablespoons soy sauce
- 3 tablespoons dark sesame oil, divided
- 1/4 teaspoon ground red pepper (or hot sauce to taste)
- 2 cups small broccoli florets
- 1 medium red onion, coarsely chopped
- 2 large carrots, julienned or shredded
- 1 teaspoon grated fresh ginger
- 1 cup fresh mung bean sprouts
Method
- Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
- Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
- Bake at 400°F.
- for 8 minutes.
- Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
- sesame oil, and red pepper in a small bowl.
- Set aside.
- Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
- sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
- If shredded carrots are being used instead of julienned, add the carrots with the ginger.
- Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
- Bake at 400°F.
- for 10 to 12 minutes.
- Let stand 5 minutes before serving.
