Rice Pesto
A festive-colored dish for a holiday lunch.





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December 2007

Product Reviews / Main Nibbles / Rice, Bean & Grains

Recipe: Layered Rice Pesto & Pepper Bake

A Festive Lunch Dish Or First Course


This creative lasagne-style rice dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.


  • 3 cups cooked rice, divided
  • 1¾ cups shredded Parmesan cheese, divided
  • Salt and ground black pepper to taste
  • Nonstick vegetable spray
  • ½ cup prepared basil pesto sauce, divided
  • 4 ounces crumbled goat cheese, divided
  • 10 ounces roasted red peppers, drained, patted dry and chopped, divided
  • Optional garnish:
    Red and yellow cherry or grape tomatoes lightly dressed in vinaigrette
    Parsley or baby arugula


  1. Combine rice, 1½ cups Parmesan cheese, salt and pepper in a medium bowl. Spray a 7-inch diameter soufflé dish or springform pan with nonstick vegetable spray.
  2. Place ½ of rice mixture in bottom of prepared dish; pat down well. Spread half of the pesto evenly over rice and sprinkle with half of goat cheese. Layer half of red peppers over goat cheese.
  3. Repeat above layers. Sprinkle remaining ¼ cup Parmesan cheese over top.
  4. Bake 12 to 15 minutes in preheated oven at 400°F. Cut into wedges to serve.

Recipe and photo © USA Rice Federation. Other information Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.