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Layered Rice Pesto And Pepper Bake

Source: USA Rice Federation
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  6 servings
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
Layered Rice Pesto And Pepper Bake Recipe at
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. 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.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 433
Fat. Total: 25g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 865mg
% Cal. from Fat: 52%
Cholesterol: 52mg
Protein: 21g
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