Description
This White Bean and Pesto Bake is a comforting, flavorful one-dish meal combining long grain brown rice, creamy cannellini beans, vibrant cherry tomatoes, and aromatic pesto. Baked to perfection and finished with a golden panko and Parmesan topping, this dish is both hearty and fresh, perfect for a nourishing lunch or dinner.
Ingredients
Scale
Main Ingredients
- 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
Topping
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the dish.
- Heat Broth: Warm the vegetable broth in the microwave on high for 4-5 minutes until it reaches a rolling boil.
- Mix Ingredients: In an 8×8 inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes, stirring well to distribute everything evenly.
- Add Hot Broth: Carefully pour the boiling vegetable broth over the rice mixture and stir gently to combine all ingredients.
- Bake Covered: Cover the dish tightly with foil to trap steam and bake in the preheated oven for 65-75 minutes, allowing the rice to cook and absorb the flavors.
- Check and Finish Baking: Remove the foil cautiously to avoid steam burns and check for any remaining liquid. If the mixture appears too wet, continue baking uncovered for an additional 5-10 minutes until excess liquid evaporates.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan evenly over the top. Return the dish to the oven and broil for a few minutes until the topping turns golden brown and crispy. Optionally, top with additional pesto before serving.
Notes
- Ensure the vegetable broth is hot when poured over the rice to promote even cooking.
- Covering the dish tightly is crucial for the rice to absorb all the liquid properly.
- Watch carefully when broiling the topping as it can brown quickly and burn.
- Leftovers can be refrigerated and gently reheated for a quick meal.
- Use gluten-free panko crumbs to make the recipe gluten-free if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 7 mg
