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Layered Rice Pesto And Pepper Bake

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