Layered Rice Pesto And Pepper Bake
- Ethnicity: American
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 3 c | cooked California rice |
| 1 3/4 c | shredded Parmesan cheese, divided |
| 1 ea | salt, ground black pepper to taste |
| 1 ea | nonstick vegetable spray |
| 1/2 c | prepared basil pesto sauce, divided |
| 4 oz | crumbled goat cheese, divided |
| 10 oz | roasted red peppers, drained, patted dry and chopped |
Directions:
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.
Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.
Each Serving Provides:
433 calories, 21 grams protein, 25 grams fat, 29 grams carbohydrate, 1 gram dietary fiber, 52 milligrams cholesterol and 865 milligrams sodium.