Layered Rice and Pesto Bake

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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

Comments 1

  1. LISA 27 Apr

    great recipe but you left out the 1 cup cooked spinach that was included in the version I saw in a magazine.  Include this in the layering:  Put1/2 the spinach on after the goat cheese, then top with 1/2 the red peppers, then go on repeating the above layers as stated in the recipe.  It was very well liked.  Excellent choice for a meatless meal. 

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