1. 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. 2. Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray. 3. Bake at 400ºF. 4. for 8 minutes. 5. Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps. 6. sesame oil, and red pepper in a small bowl. 7. Set aside. 8. Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons. 9. sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning). 10. If shredded carrots are being used instead of julienned, add the carrots with the ginger. 11. Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella. 12. Bake at 400ºF. 13. for 10 to 12 minutes. 14. Let stand 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
