Layered Rice and Pesto Bake
digg this
del.icio.us
Manika Misra and USA Rice Federation
Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.
ingredients
3 cups cooked brown rice
1 3/4 cups shredded Parmesan cheese, divided
Salt and ground pepper to taste
Nonstick vegetable spray
1/2 cup prepared basil pesto sauce; divided
4 ounces crumbled goat cheese, divided
10 ounces roasted red peppers, drained, patted dry and chopped
Instructions
1. Preheat oven to 400 degrees.
2. Combine brown rice, 1-1/2 cups Parmesan cheese, salt and pepper in a medium bowl.
3. 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. 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.
4. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.
For more delicious rice dishes, visit USA Rice Federation.
makes: 6 servings
