Description
This White Bean and Pesto Bake is a comforting, hearty casserole combining brown rice, cannellini beans, fresh pesto, and juicy cherry tomatoes, topped with crispy panko and Parmesan for a deliciously golden finish.
Ingredients
Scale
Ingredients
- 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
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 425 degrees.
- Heat broth: Heat the vegetable broth in the microwave on high for 4-5 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 covered: Cover the dish tightly with foil and bake for 65-75 minutes.
- Check and continue baking: Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 5-10 minutes until the liquid evaporates.
- Add topping and broil: 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.
Notes
- Watch for hot steam when removing foil.
- Top with additional pesto if desired for extra flavor.
