Description
This White Bean and Pesto Bake is a hearty, comforting casserole combining nutrient-rich cannellini beans, wholesome brown rice, vibrant cherry tomatoes, and aromatic pesto. Baked to perfection and topped with crispy panko crumbs and Parmesan, it makes a flavorful and filling vegetarian main dish perfect for weeknight dinners 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
- ⅓ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt (estimated to balance flavor)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole evenly.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a rolling boil; this helps cook the rice properly during baking.
- Combine Ingredients: In an 8×8-inch baking dish, mix together the brown rice, cannellini beans, pesto, salt, and halved cherry tomatoes thoroughly to evenly distribute flavors.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture and stir well to combine and ensure the rice is submerged for cooking.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 60 to 65 minutes, allowing the rice to absorb the liquid and become tender.
- Check Liquid: Carefully remove the foil to check if the rice is cooked and whether liquid remains; bake uncovered for an additional 5-10 minutes if needed to evaporate excess liquid.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly on top. Place under the broiler for 2 to 4 minutes until the topping is golden brown and crispy. Watch closely to avoid burning.
Notes
- Use fresh pesto or store-bought pesto according to preference; basil pesto is traditional but sun-dried tomato pesto can add a different twist.
- To make this gluten-free, substitute the panko crumbs with gluten-free breadcrumbs or crushed nuts.
- For a richer flavor, add a splash of olive oil before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Adjust salt levels depending on the saltiness of your vegetable broth and pesto.
