Average: 0 (0 votes)
Active time
15 minutes
Total time
30 minutes
6 servings

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

  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.


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

Yield: 6 servings

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