3 c Cooked rice
1/4 c Parmesan cheese
1 Egg; beaten
1 md Onion; sliced into rings
1/2 md Green bell pepper; sliced
2 c Sliced mushrooms
2 Garlic cloves; minced
1 c Low-sodium tomato sauce
2 ts Oregano
1 ts Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese
— shredded Preheat oven to 425 F. Spray a 12″ round pizza pan with nonstick cooking spray. In large bowl, stir together rice, Parmesan cheese and egg. Press firmly into prepared pizza pan to form a “crust”. Bake 20 minutes. Spray large nonstick skillet with nonstick cooking spray. Add onion and pepper and stir-fry until tender, about 5 minutes. Stir in sliced mushrooms and minced garlic and cook until mushrooms are browned, 5-8 minutes. Arrange vegetable mixture over baked rice “crust”; spread tomato sauce evenly over pie. Sprinkle with oregano, fennel seeds if desired, and mozzarella cheese. Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8 wedges. Each serving (2 wedges) provides: * 2-1/2 V, 2 P, 1/2 B, 10 C Per serving: * 369 cal, 17 g pro, 54 g car, * 9 g fat: 1 g poly, 2 g mono, 5 g sat * 275 mg sod, 76 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias