Description
Experience the delightful flavors of our White Bean and Pesto Bake, a wholesome dish that’s as satisfying as it is simple to prepare. This casserole combines creamy cannellini beans with vibrant pesto and juicy cherry tomatoes, creating a rich, comforting meal perfect for family dinners or meal prep. With just a handful of ingredients and minimal effort, you can serve up a nutritious option that everyone will love. Whether enjoyed on its own or paired with a fresh salad, this versatile bake is sure to become a staple in your kitchen.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus more for topping)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and cherry tomatoes; mix well.
- Pour hot broth over the mixture and stir again.
- Cover tightly with aluminum foil and bake for 60-65 minutes or until rice is tender.
- After baking, check for excess liquid. If needed, return uncovered to bake for an additional 3-4 minutes.
- Sprinkle panko breadcrumbs and Parmesan cheese on top, then broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1/6 of the dish (approximately 200g)
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 5mg