Description
This White Bean and Pesto Bake is a comforting and hearty vegetarian casserole that combines tender cannellini beans, nutty brown rice, vibrant cherry tomatoes, and flavorful pesto. Topped with crispy panko crumbs and Parmesan cheese, it offers a perfect mix of textures and rich, savory flavors. Ideal for a wholesome family meal, this dish is baked to perfection, making it both filling and delicious.
Ingredients
Scale
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when the dish is ready to bake.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it reaches boiling to help the rice cook evenly once baked.
- Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and the halved cherry tomatoes, ensuring everything is well combined.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, then stir thoroughly to evenly distribute the liquid throughout.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 60 to 65 minutes. This allows the rice to absorb the broth and cook fully.
- Check and Continue Baking: Carefully remove the foil to check the liquid levels; if the rice isn’t fully cooked or the mixture seems dry, bake uncovered for an additional few minutes.
- Add Topping and Broil: Evenly sprinkle the panko crumbs and grated Parmesan cheese over the top, then place under the broiler until the topping is golden brown and crispy, about 3 to 5 minutes. Watch closely to prevent burning.
Notes
- Use good-quality pesto for the best flavor, or make your own fresh pesto.
- Adjust the salt to taste, especially if your pesto or vegetable broth is already salty.
- For a nuttier flavor, consider using toasted panko crumbs.
- This dish can be made vegan by substituting the Parmesan with a vegan cheese alternative or nutritional yeast.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
