Description
This White Bean and Pesto Bake is a comforting vegetarian casserole that combines creamy cannellini beans, brown rice, and fresh pesto with cherry tomatoes. Topped with crunchy panko and Parmesan, it bakes into a hearty, flavorful, and satisfying dish perfect for busy weeknights.
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
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable broth in the microwave on high for 2-3 minutes, or until boiling.
- In an 8×8 baking dish, combine the rice, beans, pesto, salt, and tomatoes. Stir well to mix.
- Carefully pour the hot broth over the ingredients and stir again to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully (watch out for steam) and check for remaining liquid. If needed, bake uncovered for 3-4 more minutes until liquid evaporates.
- Sprinkle panko crumbs and Parmesan cheese on top, then return the dish to the oven.
- Broil for a few minutes until the topping is golden brown.
- Top with additional pesto if desired and serve.
Notes
- Add protein: Stir in cooked chicken, sausage, or tofu for extra protein.
- Swap the beans: Use great northern beans or navy beans instead of cannellini.
- Rice options: Substitute white rice for a quicker cooking time.
- Dairy-free: Replace Parmesan with nutritional yeast or dairy-free cheese.
- Add more veggies: Spinach, zucchini, mushrooms, or bell peppers work well.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Warm in microwave or oven at 350°F, broiling briefly if topping softens.
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
