Description
This White Bean and Pesto Bake is a comforting, hearty one-dish meal featuring cannellini beans, brown rice, and vibrant pesto combined with juicy cherry tomatoes. Simmered in vegetable broth and baked to perfection, it is topped with a crispy golden layer of panko crumbs and Parmesan cheese, making it a flavorful, satisfying vegetarian entrée ideal for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto (plus more for topping, if desired)
- 1/4 teaspoon salt
- 2 1/2 cups halved cherry tomatoes
Topping
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the dish.
- Heat Broth: Heat the vegetable broth in the microwave on high for 4-5 minutes or until boiling, which will help cook the rice evenly during baking.
- Combine Ingredients: In an 8×8-inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir these ingredients well to distribute flavors evenly.
- Add Broth: Carefully pour the hot vegetable broth over the rice mixture and stir gently to combine everything thoroughly in the baking dish.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap the steam. Bake for 65-75 minutes, allowing the rice to absorb the broth and soften completely.
- Check and Uncover: Carefully remove the foil, watching out for hot steam. Check if any liquid remains; if so, bake uncovered for an additional 5-10 minutes to allow the excess liquid to evaporate.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan evenly over the top of the bake. Return the dish to the oven and broil for a few minutes until the topping turns golden brown and crispy.
- Serve: Optionally, add a drizzle of extra pesto on top before serving for added flavor. Enjoy this comforting, flavorful bake warm.
Notes
- You can use homemade or store-bought pesto depending on preference and time.
- Make sure to rinse and drain the beans thoroughly to reduce excess sodium and improve texture.
- If you prefer a gluten-free option, substitute panko crumbs with gluten-free breadcrumbs or crushed nuts.
- Watch carefully while broiling to avoid burning the topping.
- This dish can be made ahead and reheated for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg
