This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Layered Rice Pesto And Pepper Bake
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- #67927
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 cups cooked rice
1 3/4 cup shredded Parmesan cheese, divided
salt, to taste
ground black pepper, to taste
1/2 cup prepared basil pesto sauce, divided
4 ounces crumbled goat cheese, divided
1 can (10 ounce size) roasted red peppers, drained and patted dry, chopped
directions
Heat oven to 400 degrees F.
In a large mixing bowl, combine cooked rice, 1 1/2 cups of the Parmesan cheese, salt and pepper. Spray a 7-inch souffle or baking dish with nonstick spray. Place half of rice mixture in bottom and pat down well.
Spread half of pesto sauce evenly over rice and sprinkle with half of the goat cheese. Layer half of red peppers and remaining half of the goat cheese. Repeat layers, then sprinkle remaining 1/4 cup Parmesan cheese over top.
Bake for 12-15 minutes. Cut into wedges to serve.
Note: This dish may be assembled in advance, covered and refrigerated. Bake uncovered.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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