Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













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

MENU

 

   

 

Rice, Beans & Grains
Category Main Page
Articles & Reviews

 

   

Main Nibbles

Articles & Reviews Of Foods
From A To Z

 

 

Product Reviews

Main Page
Food, Beverages, Books,
News & More

 

 

   

 

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.

Ingredients

  • 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

Preparation

  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 © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.







 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact