Description
Indulge in the comforting and nutritious White Bean and Pesto Bake, a perfect dish for busy weeknights or family gatherings. This easy-to-prepare casserole combines creamy cannellini beans, zesty pesto, and juicy cherry tomatoes, all baked together with wholesome brown rice. With minimal prep time and a delightful blend of flavors, it’s an ideal vegetarian option that will satisfy everyone at the table. Ready in just over an hour, this bake also lends itself to customization—add your favorite veggies or extra cheese for a personalized touch. Enjoy it as a hearty main dish or pair it with a fresh salad for a complete meal.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long-grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus more for topping)
- 2½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, mix together the rice, beans, pesto, salt, and cherry tomatoes.
- Pour the hot broth over the mixture and stir well.
- Cover with aluminum foil and bake for 60-65 minutes until the rice is tender.
- Remove foil, check for excess liquid; if needed, bake uncovered for an additional few minutes.
- Top with panko crumbs and Parmesan cheese, then broil briefly until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg