Ingredients:
2 cups long grain white rice or 2 cups brown rice, uncooked
4 cups water or 4 cups vegetable broth
1 large eggs, beaten
1/2 cup grated mozzarella cheese
1/16 teaspoon Tabasco sauce or 1/16 teaspoon red hot sauce
1/2 cup tomato sauce
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon Italian herb seasoning
1/4 teaspoon freshly ground black pepper
2 1/2 cups grated mozzarella cheese, , divided
1 cup mushrooms, sliced
1 medium green peppers, seeded and sliced
1 medium sweet red peppers, seeded and sliced
1 medium fresh tomatoes, , sliced
1 medium red onions, thinly sliced
1 tablespoon extra virgin olive oil
Directions:
RICE CRUST—————–.
Preheat oven to 400 F degrees.
In a medium size saucepan, add rice and water or broth.
Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
Fluff rice with a fork and set aside to cool slightly.
In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides.
Bake in preheated 400 F oven for 4 minutes or until set.
Remove from oven and let cool slightly before adding filling.
VEGETARIAN FILLING————.
In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper.
Spread sauce mixture over the bottom of the rice crust.
Sprinkle over with 1 cup grated mozzarella cheese.
Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers.
Sprinkle remaining 1 cup of remaining mozzarella cheese over top.
Drizzle with 2 tablespoons of olive oil.
Bake in preheated 400 F oven for 15 minutes or until cheese bubbles.
Remove from oven and let rest for 5 minutes before slicing.
You can also use chopped fresh broccoli as another vegetable.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.