Layered Rice and Pesto Bake
Cooking Instructions:
- 3 cups cooked Lundberg Short Grain Brown Rice
- 1 3/4 cups shredded Parmesan cheese, divided
- salt and ground black pepper to taste
- nonstick vegetable spray
- 1/2 cup pesto
- 4 oz. crumbles goat cheese, divided
- 10 oz. 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 1/2 of 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. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer