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60+ Minutes |
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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
Comments: 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 | Ingredients:
3 Cup(s) Cooked brown rice
2 Cup(s) Shredded mozzarella cheese
1 Cup(s) Crunch peanut butter
1 Egg; beaten
1/2 Cup(s) Hot water
1/4 Cup(s) Cilantro, minced
2 Tablespoon(s) Med carrots, sliced thin
3 Tablespoon(s) Dark sesame oil; divided
1/4 Teaspoon(s) Ground red pepper
2 Cup(s) Broccoli flowerets
1 medium Red onion; chopped
2 large Carrots; julienned |
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