Thai Pie

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Thai pie uses a brown rice crust for pizza or pie, depending on which baking vessel you choose. It features some pad thai flavors, such as peanuts, onion and crisp bean sprouts. Be sure to use fresh, not canned, mung bean sprouts for this. If you are really in a hurry, save time with quick-cooking brown rice, which is done in 15-20 minutes instead of the usual 45.

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Steps

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Combine cooked brown rice , 1 cup of the mozzarella , 1 / 4 cup peanut butter and egg in a large bowl.

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Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.

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Bake at 400f.

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For 8 minutes.

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Mix remaining 3 / 4 cup peanut butter , hot water , cilantro , soy sauce , 2 tbsps.

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Sesame oil , and red pepper in a small bowl.

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Set aside.

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Stir-fry broccoli , red onion , carrots and ginger in remaining 1 tablespoons.

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Sesame oil in large skillet over medium-high heat until tender crisp.

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If shredded carrots are being used instead of julienned , add the carrots with the ginger.

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Spread the peanut sauce over prebaked rice crust.

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Top with broccoli mixture and scatter crisp bean sprouts evenly.

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Top with remaining 1 cup mozzarella.

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Bake at 400f.

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For 10 to 12 minutes.

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Let stand 5 minutes before serving.

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Ingredients

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cooked 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, fresh ginger, mung bean sprouts