Description
This White Bean and Pesto Bake is a flavorful and hearty vegetarian dish that is perfect for a comforting weeknight dinner. Creamy cannellini beans, nutty brown rice, and vibrant cherry tomatoes are baked together with a generous amount of pesto for a delicious meal that the whole family will love.
Ingredients
Scale
For the Bake:
- 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, if desired)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
For Topping:
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 375 degrees.
- Prepare the broth: Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- Combine ingredients: In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Add broth: Carefully pour the hot broth over the ingredients and stir to combine.
- Bake: Cover the dish tightly with foil and bake for 60-65 minutes.
- Check for liquid: Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Add topping: Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Keywords: White Bean, Pesto, Bake, Vegetarian, Italian, Rice, Cherry Tomatoes
