Description
This White Bean and Pesto Bake is a hearty and flavorful vegetarian casserole, combining tender long grain brown rice, creamy cannellini beans, vibrant cherry tomatoes, and rich pesto. Topped with crispy panko crumbs and Parmesan, it offers a satisfying texture contrast. Perfect as a wholesome main dish for a cozy dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a boiling point, ensuring it’s hot to cook the rice evenly.
- Mix Ingredients: In an 8×8 inch baking dish, combine the uncooked brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir to evenly distribute all components.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir everything thoroughly to incorporate the liquids and combine flavors.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes, allowing the rice to absorb the broth and cook through.
- Check Liquid Levels: Carefully remove the foil and check if the rice has absorbed the liquid; if there is still excess broth, continue baking uncovered for a few more minutes until liquid is evaporated.
- Add Toppings and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top. Place the dish under the oven broiler set to high and broil for 2 to 4 minutes or until the breadcrumbs are golden and crispy. Watch carefully to prevent burning.
Notes
- Use low-sodium vegetable broth if you want to control salt content.
- Feel free to swap cannellini beans with other white beans if preferred.
- The pesto adds a vibrant herbal flavor; use a dairy-free pesto to make this vegan.
- Broiling at the end gives a deliciously crispy topping; keep a close eye when broiling to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
