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
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