ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK SHOP NOW
ON SALE: Make Every Day Mediterranean: An Oldways 4-Week Menu Plan E-BOOK
Visit Whole Grains Council
Recipes

Layered Rice and Pesto Bake

Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.

Prep Time:

15 minutes

Total Time:

30 minutes

Yield:

6 servings

Nutrition Facts

View

Nutrition Facts

  • Calories: 460
  • Total Fat: 29 g
  • (Saturated Fat: 11 g)
  • Sodium: 590 mg
  • Carbohydrate: 28 g
  • Fiber: 4 g
  • Protein: 21 g

Ingredients

3 cups cooked brown rice

1 ¾ cups shredded Parmegiano-Reggiano cheese, divided

Salt and ground 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

Instructions

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

Manika Misra and USA Rice Federation. For more delicious rice dishes, visit USA Rice Federation.

Review this Recipe

Your email address will not be published. Required fields are marked *

In order to rate this recipe, a rating of 1 or more stars must be selected.