Description
This Pesto Rice Bake is a flavorful and comforting one-dish meal combining herby pesto, chickpeas, mushrooms, and creamy cheeses baked to perfection. Suitable for a quick and easy vegetarian dinner, it features a delicious blend of spices and a creamy texture from neufchatel and mozzarella cheeses, all baked in the oven until bubbly and golden.
Ingredients
Main Ingredients
- 1 3/4 cups vegetable broth (use vegetable bouillon, optional)
- 1 cup medium grain rice (long grain rice can be substituted)
- 6 ounces pesto (homemade or storebought)
- 15 ounce can chickpeas, drained and rinsed
- 8 ounces cremini mushrooms, roughly chopped
- 1 medium shallot, diced (optional)
- 1 teaspoon dried parsley
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 ounces neufchatel cream cheese, cut into cubes (light cream cheese, optional)
- 1 cup shredded mozzarella cheese
Garnishes
- Fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Preheat and Prep Rice: Bring the vegetable broth to a boil in a kettle or pot. While waiting, rinse the rice thoroughly under cool running water to remove excess starch. Preheat your oven to 400°F (200°C).
- Combine Ingredients in Baking Dish: In a 9×13-inch or similar sized baking dish, combine the rinsed rice, pesto, drained chickpeas, chopped cremini mushrooms, diced shallot, dried parsley, lemon pepper seasoning, garlic powder, onion powder, kosher salt, and black pepper. Stir well to combine all ingredients evenly.
- Add Broth and Cover: Carefully pour the boiling vegetable broth into the baking dish and stir again to distribute everything uniformly. Cover the dish tightly with foil, an upside-down baking sheet, or a suitable lid to keep moisture in during baking.
- Bake Until Nearly Done: Bake the covered dish at 400°F for 25 minutes or until the rice is mostly cooked through. Remove from the oven and stir gently. If the rice is not fully cooked, cover and return to the oven for an additional 5 to 10 minutes.
- Add Cheeses and Bake Uncovered: Once the rice is mostly cooked, stir in the cubes of neufchatel cream cheese and sprinkle the shredded mozzarella evenly on top. Return the dish to the oven uncovered and bake for another 5 to 10 minutes until the cheese melts and bubbles, and the rice is completely cooked.
- Rest and Serve: Remove the bake from the oven and allow it to rest for 5 minutes to set. Serve warm, garnished with fresh basil leaves and a sprinkle of red pepper flakes if desired for a little heat.
Notes
- The lemon pepper seasoning adds a bright, zesty flavor; if unavailable, substitute with lemon zest and freshly ground black pepper.
- Rinsing the rice removes excess starch and prevents it from becoming gummy.
- Neufchatel cream cheese can be replaced with light cream cheese for a lower fat option.
- This dish can be customized by adding other vegetables such as spinach or zucchini.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
