Description
This White Bean and Pesto Bake is a heartwarming dish that combines flavor, nutrition, and simplicity, making it a staple for your weekly meal rotation.
Ingredients
Scale
- 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
- Start by preheating your oven to 425°F (220°C).
- While the oven is heating, place the vegetable broth in a microwave-safe bowl. Heat it in the microwave for about 3 to 5 minutes or until boiling.
- In your prepared 8×8-inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir the mixture well.
- Carefully pour the hot vegetable broth over the rice mixture. Stir it once more gently to integrate the broth.
- Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 65 to 75 minutes.
- Once the rice is tender and the liquid has been absorbed, remove the foil and sprinkle panko crumbs and grated Parmesan cheese over the top. Return the dish to the oven and broil for a few minutes until golden brown.
- Your White Bean and Pesto Bake is now ready to serve!
Notes
Let leftovers cool completely before storing them in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
Nutrition
- Calories: 280 kcal
- Sodium: 450 mg
- Protein: 10 g