Brown rice layered with goat cheese and pesto makes for a special side dish. Serve with roasted cherry tomatoes, as shown here.
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
Manika Misra and USA Rice Federation. For more delicious rice dishes, visit USA Rice Federation.