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Layered Rice Pesto And Pepper Bake

March 26^th 2010

Contributed by:

joyofkosher

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Recipe

Layered Rice Pesto And Pepper Bake

Times

Prep Time : 10 min
Cook Time : 15 min
Ready Time : 25 min

Servings

6 s

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

Directions

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