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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Layered Rice and Pesto Bake 3 C. cooked Lundberg Short Grain Brown Rice 1 3/4 C. shredded Parmesan cheese, divided Salt and ground black pepper to taste nonstick vegetable spray 1/2 C. pesto 4 oz. crumbles goat cheese, divided 10 oz. roasted red peppers, drained, patted dry and chopped Preheat oven to 400 degrees. Combine rice, 1 1/2 C. Parmesan cheese, salt and pepper in a medium bowl. Spray a 7-inch diameter souffle dish or springform pan with nonstick vegetable spray. Place 1/2 of rice mixture in bottom of prepared dish; pat down well. Spread 1/2 of pesto evenly over rice and sprinkle with 1/2 of goat cheese. Repeat above layers. Sprinkle remaining 1/4 C. Parmesan cheese over top. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve. Makes 6 servings. Recipe adapted from Lundberg Family Farms www.lundberg.com |
