Description
This White Bean and Pesto Bake is a comforting and flavorful vegetarian casserole combining hearty brown rice, creamy cannellini beans, fresh cherry tomatoes, and vibrant pesto. Topped with crunchy panko crumbs and melted Parmesan, this dish offers a perfect balance of textures and tastes, ideal for an easy, satisfying weeknight meal that feeds six.
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
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole.
- Heat Broth: In a microwave-safe bowl, heat the vegetable broth until it reaches a boiling temperature, ensuring it is hot enough to cook the rice evenly.
- Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed and drained cannellini beans, pesto, salt, and halved cherry tomatoes until well combined.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir thoroughly to distribute the broth evenly throughout.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 60 to 65 minutes, allowing the rice to cook and absorb the flavors.
- Check Liquid: Remove the foil carefully to check the liquid levels; if the rice isn’t fully cooked and broth is absorbed, bake uncovered for an additional 5 to 10 minutes.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese over the top of the casserole, then switch your oven to the broil setting and broil for 3 to 5 minutes until the topping is golden brown and crispy.
Notes
- You can substitute cannellini beans with other white beans like Great Northern or navy beans.
- Use homemade or store-bought pesto to save time.
- If desired, add a pinch of crushed red pepper flakes for a slight kick.
- Ensure the broth is hot before adding to help the rice cook properly during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
