Layered Rice Pesto and Pepper Bake
"Rice to the Rescue!" Recipe Contest Winner - Manika Misra
Yield: Makes 6 servings.
3 cups cooked 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
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. 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.
Total Fat 25g
Total Carbohydrate 29g
Dietary Fiber 1g
Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.