2 cups (500 mL) cooked U.S. short or medium grain rice
1/2 cup (125 mL) grated Parmesan cheese
1 egg, lightly beaten
1/4 cup (50 mL) prepared pesto
1/2 cup (125 mL) sliced, fresh mozzarella cheese
1 tomato, thinly sliced
1/2 cup (125 mL) sliced mushrooms
2 tbsp (30 mL) sliced green onions
In a 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.
Recipe and image courtesy of the USA Rice Federation. For more recipe ideas, visit www.riceinfo.com.
More creative ways to use rice:
Plus see what else is cooking in our in recipes archive.