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
- Preheat oven to 400°F.
- Combine brown rice, 1½ cups Parmegiano-Reggiano cheese, salt and pepper in a medium bowl.
- 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.
- 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.
Total Fat: 29 g
(Saturated Fat: 11 g)
Sodium: 590 mg
Carbohydrate: 28 g
Fiber: 4 g
Protein: 21 g