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Rice Bake, Pesto and Pepper (D, TNT)
Source: "Rice to the Rescue!" Recipe Contest Grand Prize Winner - Manika Misra
Serves: 6

3 cups rice, cooked
1-3/4 cups Parmesan cheese, shredded, divided
Salt, to taste
Ground pepper, to taste
Nonstick vegetable spray
1/2 cup prepared basil pesto sauce, divided
4 ounces goat cheese, crumbled, divided
10 ounces roasted red peppers, drained, patted dry and chopped

Preheat oven to 400°F. Combine rice, 1-1/2 cups Parmesan cheese, salt and pepper in a medium bowl.

Spray a 7" 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. 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.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A