Recipe: Layered Rice Pesto and Pepper Bake

Layered Rice Pesto and Pepper Bake

3 cups cooked rice
1 3/4 cups shredded Parmesan cheese, divided
Salt and ground black pepper to taste
Nonstick vegetable spray
1/4 cup prepared basil pesto sauce, divided
4 ounces crumbled goat cheese, divided
10 ounces roasted red peppers, drained, patted dry and chopped

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 souffle dish or springform pan with nonstick vegetable spray.

Place 1/2 of rice mixture in bottom of prepared dish; pat down well. Spread 1/2 of pesto evenly over rice and sprinkle with 2 ounces 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 preheated oven. Cut into wedges to serve.

Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.

Servings: 6
From: Manika Misra - Waban, MA
Source: USA Rice Federation