3 c Cooked brown rice

2 c Shredded mozzarella cheese

-- divided 1 c Crunch peanut butter

-- divided 1 Egg; beaten

Vegetable cooking spray 1/2 c Hot water

1/4 c Cilantro, minced

2 tb Soy sauce

3 tb Dark sesame oil; divided

1/4 ts Ground red pepper

2 c Broccoli flowerets

1 md Red onion; chopped

2 lg Carrots; julienned

Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl. Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper in small bowl; set aside. Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. Spread sauce over crust; top with vegetable mixture. Sprinkle with remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes. Let stand 5 minutes before serving. Each serving provides: * 543 calories * 24.2 g. protein * 35.8 g. fat * 36.2 g. carbohydrate * 5.3 g. dietary fiber * 59 mg. cholesterol * 694 mg. sodium. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias