Ingredients
|
1
|
cup
|
Mahatma® Whole Grain Brown Rice
|
|
3
|
Tbsps
|
olive oil, divided
|
|
1/2
|
cup
|
grated Parmesan cheese
|
|
4
|
|
egg, well beaten
|
|
1
|
cup
|
ricotta cheese
|
|
1/2
|
cup
|
onion, chopped
|
|
1/4
|
cup
|
chopped red bell pepper
|
|
1/4
|
cup
|
green bell pepper, chopped
|
|
1/2
|
tsp
|
minced fresh garlic
|
|
1
|
lb
|
lean ground beef
|
|
1
|
can
|
(6 oz.) no-sugar added tomato paste
|
Cooking Directions
Preheat oven to 375°.
Prepare rice according to package
directions.
To cooked rice, stir in 1-1/2 tablespoons
olive oil, Parmesan cheese and eggs.
Divide mixture and pour into two nine-inch
well greased pie pans. (This will form the
rice crust). Bake crusts for 15 minutes.
Remove from oven and spread crusts
with ricotta cheese.
Place remaining olive oil in a large skillet.
Sauté onions, bell pepper, and garlic:
add ground beef and brown. Drain off
any excess fat. Stir in tomato paste and
heat through. Divide filling and pour into
crusts. Sprinkle with additional Parmesan
cheese. Bake for 30 minutes.