Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 Layered Rice Pesto And Pepper Bake 3 cups cooked rice 1 3/4 cups shredded Parmesan cheese, divided salt and ground black pepper to taste nonstick vegetable spray 1/2 cup prepared basil pesto sauce, divided 4 ozs. crumbled goat cheese, divided 10 ozs. roasted red peppers, drained, patted dry and chopped 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. Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake. Serves 6. -- Char Haz charrem -- http://www.fastmail.fm - Access all of your messages and folders wherever you are Quote Link to comment Share on other sites More sharing options...
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