Ingredients for Thai Pie
- Cooked Brown Rice
- Mozzarella Cheese
- Crunchy Peanut Butter
- 1 large egg
- 1/4 cup hot water
- Cilantro Leaf
- 2 tablespoons soy sauce
- Dark Sesame Oil
- Ground Red Pepper
- Broccoli Florets
- 1/2 cup thinly sliced red onion
- 1/2 cup julienned carrots (or shredded carrots)
- Fresh Ginger
- 1/2 cup fresh mung bean sprouts
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How to Make Thai Pie
- Cook 1 cup of brown rice according to package directions (quick-cooking rice is recommended, approx 15-20 minutes).
- In a large bowl, combine cooked brown rice, 1 cup shredded mozzarella cheese, 1/4 cup peanut butter, and 1 large egg. Mix well.
- Press the rice mixture firmly into a 10-inch pie plate or a 12-inch pizza pan lightly coated with cooking spray.
- Bake at 400°F (200°C) for 8 minutes.
- While the crust bakes, whisk together 3/4 cup peanut butter, 1/4 cup hot water, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 2 tablespoons sesame oil, and 1/2 teaspoon red pepper flakes in a small bowl until smooth.
- In a large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add 1 cup broccoli florets, 1/2 cup thinly sliced red onion, 1/2 cup julienned carrots, and 1 tablespoon grated fresh ginger. Stir-fry until tender-crisp (about 5-7 minutes). If using shredded carrots, add them with the ginger.
- Spread the peanut sauce evenly over the pre-baked rice crust.
- Top with the stir-fried broccoli mixture and 1/2 cup fresh mung bean sprouts, scattered evenly.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
27g
Fat
49g
Carbs
13g
