Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked rice 2 Garlic cloves; minced
1/4 c Parmesan cheese 1 c Low-sodium tomato sauce
1 Egg; beaten 2 ts Oregano
1 md Onion; sliced into rings 1 ts Fennel seeds (optional)
1/2 md Green bell pepper; sliced 4 1/2 oz Part-skim mozzarella cheese
2 c Sliced mushrooms -- 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

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