Thai Pie

• 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

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 400u0b0F.
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 400u0b0F.
13. for 10 to 12 minutes.
14. Let stand 5 minutes before serving.

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, ginger, sprouts

Taken from www.food.com/recipe/thai-pie-49314 (may not work)