Description

Indulge in the comforting flavors of this White Bean and Pesto Bake, a delightful casserole that’s perfect for busy weeknights or family gatherings. Bursting with creamy cannellini beans, vibrant pesto, and juicy tomatoes, this dish is not only easy to prepare but also incredibly satisfying. Just mix your ingredients, pop it in the oven, and you’ll be rewarded with a wholesome meal that everyone will love. With its cheesy topping and customizable options, this recipe encourages creativity while delivering delicious results every time.

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)
¼ teaspoon salt
2 ½ cups halved cherry tomatoes
½ cup panko crumbs
¼ cup grated Parmesan cheese

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Instructions

Preheat your oven to 375°F (190°C).
Heat vegetable broth in a microwave-safe container until boiling (about 2-3 minutes).
In an 8×8 baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; stir well.
Pour hot broth over the mixture and stir gently until combined.
Cover tightly with foil and bake for 60-65 minutes until rice is tender.
Remove foil, check for remaining liquid; if necessary, bake uncovered for another 3-4 minutes.
Sprinkle panko crumbs and Parmesan on top; broil for a few minutes until golden brown.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 485mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 10g
Cholesterol: 5mg