Meaty mushrooms, green onions, tomatoes and mozzarella are only a few topping suggestions, get creative and have fun. Topped with pesto, short or medium grain rice acts as a substitute for dough making this pie perfect for those with gluten allergies. For best results, ensure toppings are well drained.
|2 cups||cooked Kokuho Rose® or Tex Farm long grain white rice
|1/2 cup||grated Parmesan cheese||125 mL|
|1||egg, lightly beaten||1|
|1/4 cup||prepared pesto||50 mL|
|1/2 cup||sliced, fresh mozzarella cheese||125 mL|
|1||tomato, thinly sliced||1|
|1/2 cup||sliced mushrooms||125 mL|
|2 tbsp||sliced green onions||30 mL|
In bowl, combine rice, cheese and egg. Press onto lightly greased foil-lined baking sheet to form an 8-inch (20 cm) circle. Spread with prepared pesto and top with mozzarella slices, tomato, mushrooms and green onions.
Bake at 400 F (200 C) until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.
Diets: Vegetarian, Vegan, Canadaâ€™s Guide to Healthy Eating and Gluten Free
Makes 4 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
A wholesome, meatless option for a weeknight meal or backyard entertaining, these convenient, healthy… Continue Reading
Enjoy the wild side of one of the most widely used herbs. Thyme blends well with almost everything and… Continue Reading