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Welcome to Ridgecrest
Recipes
Brown
Rice Panir Pesto Bake
1 pound Ridgecrest Panir (divided
1/2 for pesto, 1/2 sliced)
4
cups cooked brown rice
2 tomatoes, sliced lengthwise
2 tsp fresh garlic
1/2 cup fresh basil
2 tbsp pine nuts
2 cups fresh spinach leaves, washed and dried
1 tbsp honey
1 splash of Tabasco sauce
1 tsp salt (or to taste)
1/2 cup bread crumbs
2 tbsp chopped parsley
Make pesto sauce. In a blender, combine 1/2 the
panir, garlic, basil, pine nuts, honey, Tabasco and
salt. Puree and add 1-2 tablespoons water to
thin. Assemble and bake. Lightly spray an
8-inch baking dish with vegetable spray. Arrange
following ingredients in layers: 1/3 of the rice,
1/3 sliced tomatoes, 1/3 sliced panir, 1/3 spinach
leaves, and 1/3 pesto sauce. Repeat 2 more times.
Sprinkle with bread crumbs and parsley. Bake covered
for 20 minutes in a preheated 375º oven.
Uncover and bake 5 more minutes or until bread
crumbs are lightly toasted.
Serves
6 [
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