Layered Rice Pesto and Pepper Bake
This elegant and flavourful dish is visually appealing and simple to prepare.
| 3 cups | cooked U.S. rice | 750 mL |
| 1-3/4 cups | shredded Parmesan cheese, divided | 425 mL |
| Salt and ground black pepper to taste | ||
| Non-stick vegetable spray | ||
| 1/2 cup | prepared basil pesto sauce, divided | 125 mL |
| 4 oz | crumbled goat cheese, divided | 125 g |
| 10 oz | roasted red peppers, drained, patted dry and chopped | 300 g |
In medium bowl, combine rice, 1-1/2 cups [375 mL] Parmesan cheese, salt and pepper. Spray 7-inch [1.5 L] diameter soufflé dish or springform pan with non-stick vegetable spray. Place 1/2 of rice mixture in bottom of prepared dish; pat down well. Spread 1/4 cup [50 mL] of pesto evenly over rice and sprinkle with 2 oz [60 g] of goat cheese. Layer 5 oz [150 g] of red peppers over goat cheese. Repeat with above layers. Sprinkle remaining 1/4 cup [50 mL] Parmesan cheese over top. Bake in 400°F [200°C] oven for 12 to 15 minutes. Cut into wedges to serve.
Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.
Makes 4 servings.
Source www.riceinfo.com
*Check pesto for gluten.
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