Name: Layered Rice Pesto And Pepper Bake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 c cooked rice; 3/4 c shredded Parmesan cheese (divided); 1 ea salt (ground black pepper to taste); 1 ea nonstick vegetable spray; 1/2 c prepared basil pesto sauce (divided); 4 oz crumbled goat cheese (divided); 10 oz roasted red peppers (drained, patted dry and chopped)

Layered Rice Pesto And Pepper Bake

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

3 c cooked rice
3/4 c shredded Parmesan cheese divided
1 ea salt ground black pepper to taste
1 ea nonstick vegetable spray
1/2 c prepared basil pesto sauce divided
4 oz crumbled goat cheese divided
10 oz roasted red peppers drained, patted dry and chopped

Instructions

Preparation

1 Preheat oven to 400 degrees. Combine rice, 1 1/2 cups Parmesan cheese, salt and pepper in a medium bowl. Spray a 7-inch diameter soufflé dish or springform pan with nonstick vegetable spray. Place 1/2 of rice mixture in bottom of prepared dish; pat down well. 2 Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Layer 1/2 of red peppers over goat cheese. Repeat above layers. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.3 Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.
Source: California Rice Commission – calrice.org