The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Layered Rice and Pesto Bake

  1. Preheat oven to 400°F.
  2. Combine brown rice, 1½ cups Parmegiano-Reggiano cheese, salt and pepper in a medium bowl.
  3. Spray a 7-inch diameter soufflé dish or springform pan with nonstick vegetable spray. Place ½ of rice mixture in bottom of prepared dish; pat down well. Spread ½ of pesto evenly over rice and sprinkle with ½ of goat cheese. Layer ½ of red peppers over goat cheese. Repeat above layers. Sprinkle remaining ¼ cup Parmegiano-Reggiano over top.
  4. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.
Grain: 
Rice [1]
Ingredients: 

3 cups cooked brown rice

1 ¾ cups shredded Parmegiano-Reggiano cheese, divided

Salt and ground pepper to taste

Nonstick vegetable spray

½ cup prepared basil pesto sauce; divided

4 ounces crumbled goat cheese, divided

10 ounces roasted red peppers, drained, patted dry and chopped

Active time: 
15 minutes
Yield: 
6 servings
Nutrition: 
Calories: 460 , Total Fat: 29 g, (Saturated Fat: 11 g), Sodium: 590 mg, Carbohydrate: 28 g, Fiber: 4 g, Protein: 21 g
Author: 

Manika Misra and USA Rice Federation. For more delicious rice dishes, visit USA Rice Federation [2].

Diet: 
Mediterranean Diet
Recipe tags: 
Quick & Easy
Course: 
Main dishes
Meal: 
Lunch
Dietary choice: 
Vegetarian Gluten-free
Rating: 
Give Layered Rice and Pesto Bake 1/5
Give Layered Rice and Pesto Bake 2/5
Give Layered Rice and Pesto Bake 3/5
Give Layered Rice and Pesto Bake 4/5
Give Layered Rice and Pesto Bake 5/5
Average: 0 (0 votes)
Description: 

Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.


Source URL: https://wholegrainscouncil.org/recipes/layered-rice-and-pesto-bake

Links
[1] https://wholegrainscouncil.org/grain/rice
[2] http://www.usarice.com/index.php?option=com_recipe&view=search&Itemid=233