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Wednesday, January 28, 2009

Pesto and Goat Cheese Rice Bake

This is super fancy schmancy. It is totally company worthy because it calls for amazing ingredients and looks fantastic. The colors are so beautiful together, your eyes will eat it before your mouth does! It works as a great main vegetarian entree, or it can be made as a side dish. I made it to accompany stuffed chicken breasts (check back soon for the recipe :p).
-3 cups cooked rice (about 1.5 uncooked)
-1 3/4 cups shredded parmesan cheese
-1/2 cup prepared pesto
-4 ounces crumbled goat cheese (feta is a good substitute)
-1 10 ounce jar roasted red pepper, drained, patted dry and chopped

-Preheat oven to 400 degrees and spray an 8 inch springform pan (I'm sure it will work with the regular 9 inch) with cooking spray.
-Mix rice with 1 1/2 cups of the parmesan cheese. Season with salt and pepper.
-Layer half of rice on the bottom of the springform pan. Spread half of the pesto, sprinkle with half of the goat cheese, then top with half of the roasted peppers.
-Repeat layers. Sprinkle remaining 1/4 cup of paremesan cheese.
-Bake at 400 degrees for 15-20 minutes, or until cheese is melted.


  1. That looks freaking AMAZING!!! I also love the 'what's cooking' background... very cute and sassy!

  2. Thanks Mission! Try something out and let me know how it goes :)

  3. thats the first time i hear of a rice bake...sound so interesting..inshAllah i want to try it but w/o the pesto :p have any alternatives?

  4. Amira, I think it will taste just as good if you use freshly minced basil instead of the pesto. It will also reduce the fat and calories by a LOT.

  5. I made this with the stuffed chicken as you suggested, I used feta instead (never tried goat cheese :P ) Have you ever made it with feta?? Is the taste much different than goat cheese??

  6. Britney, personally I am more a fan of feta than goat cheese. I think it would taste just as good, if not better to use the feta, and that is how I plan on making it next time.

  7. This recipe is absolutely scrumptious. All of the ingredients and flavors blend so well together. I loved it!!!

  8. Alrighty, I finally made this again with feta chese and I think it tastes better! Especially since I just can't get myself to get over the 'goat-ish' aftertaste whenever I have goat cheese...