"Rice to the Rescue!" Recipe Contest Grand Prize Winner - Manika Misra Yield: Makes 6 servings.

3 cups cooked rice 1 3/4 cups shredded Parmesan cheese, divided Salt and ground pepper to taste Nonstick vegetable spray 1/2 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 degrees. Combine rice, 1-1/2 cups Parmesan cheese, salt and pepper in a medium bowl.   Spray a 7-inch diameter soufflé 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. Layer 1/2 of red peppers over goat cheese. Repeat above layers. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 12 to 15 minutes in preheated oven. Cut into wedges to serve.

Meal Part: Side Dish   Preparation: Quick and Easy   Special Diets: Vegetarian   Main Ingredient: Cheese, Vegetables   Cuisine Type: Italian

Nutrition Facts Calories 433   % Daily Value* Total Fat 25g Cholesterol 52mg Sodium 865mg Total Carbohydrate 29g Dietary Fiber 1g Protein 21g

Note: Dish may be assembled ahead of time, covered and refrigerated. Uncover to bake.