Description
Indulge in the warm, comforting flavors of this White Bean and Pesto Bake. Perfect for a cozy family dinner or a quick weeknight meal, this delightful dish combines creamy cannellini beans with fresh pesto and juicy cherry tomatoes, all baked to perfection. With only 10 minutes of prep time, you can savor homemade goodness without the hassle. This versatile recipe is not only healthy but also appeals to both kids and adults alike, making it a hit at any table. Plus, it reheats beautifully, ensuring that leftovers taste just as delicious!
Ingredients
Scale
- 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 breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl for 2-3 minutes until boiling.
- In an 8×8 baking dish, mix together rice, beans, pesto, salt, and tomatoes.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil and check for excess liquid; if needed, bake uncovered for another 3-4 minutes.
- Top with panko breadcrumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1/6 of the casserole (approx. 234g)
- Calories: 355
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 3mg