LAYERED RICE PESTO AND PEPPER BAKE
 "Rice to the Rescue!" Recipe Contest Grand Prize Winner - Manika Misra
Yield: Makes 6 servings.
Ingredients
• 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
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.
Nutrition Facts
Calories 433
Total Fat 25g
Cholesterol 52mg
Sodium 865mg
Total Carbohydrate 29g
Dietary Fiber 1g
Protein 21g
USA Rice Federation (www.usarice.com)
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