Thai Pie
Ingredients
- 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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
413
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).