Description
This White Bean and Pesto Bake is a comforting and hearty dish perfect for a wholesome family meal. Combining nutty brown rice, creamy cannellini beans, fresh cherry tomatoes, and vibrant pesto, it’s a flavorful vegetarian casserole baked to perfection with a crunchy Parmesan and panko topping.
Ingredients
Scale
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
- Salt, to taste
Topping
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it reaches a rolling boil, ensuring it’s hot enough to cook the rice properly in the bake.
- Combine Ingredients: In an 8×8 baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and halved cherry tomatoes to evenly distribute flavors.
- Add Broth: Pour the hot vegetable broth over the rice mixture and stir well to combine, allowing the rice to begin absorbing liquid.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes until the rice is tender and has absorbed most of the broth.
- Check Liquid Levels: Remove the foil to check if any liquid remains; if needed, continue baking uncovered to let excess liquid evaporate and achieve the right consistency.
- Add Topping and Broil: Sprinkle panko crumbs and grated Parmesan cheese evenly over the top, then place under the broiler for a few minutes until the topping is golden brown and crispy.
Notes
- The vegetable broth must be hot when added to ensure the rice cooks properly during baking.
- Check the casserole toward the end of baking to avoid overcooking or drying it out; add a splash of broth or water if it looks dry before topping.
- For a nut-free version, ensure the pesto is free from nuts or substitute with a basil and olive oil mixture.
- Serve warm as a main dish alongside a fresh salad or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
