Description
This White Bean and Pesto Bake is a comforting and flavorful vegetarian casserole combining hearty cannellini beans, nutty pesto, juicy cherry tomatoes, and brown rice. Baked to perfection and finished with a crispy Parmesan and panko crumb topping, this dish is perfect as a wholesome main or side for any meal.
Ingredients
Scale
Main Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- â…“ cup pesto
- 2 ½ cups halved cherry tomatoes
Topping
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Heat Broth: Heat the vegetable broth in a microwave-safe bowl until it comes to a boil. This ensures the rice will cook properly when combined with the hot liquid.
- Combine Ingredients: In an 8×8-inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, a pinch of salt, and the halved cherry tomatoes to make a well-distributed base for the bake.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture. Stir gently to combine all ingredients evenly so the rice absorbs the broth during baking.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 60-65 minutes, allowing the rice to cook through.
- Check Liquid and Continue Baking: Carefully remove the foil and check the liquid level. If the mixture is still too wet, bake uncovered for an additional 5-10 minutes to evaporate excess moisture.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top of the bake. Place under the oven broiler for 3-5 minutes, or until the topping is golden brown and crispy. Keep a close eye to prevent burning.
Notes
- Use vegetable broth for a vegetarian option, or substitute with chicken broth if not vegetarian.
- Rinsing the canned beans reduces sodium and improves taste.
- Feel free to use homemade pesto or your favorite store-bought variety.
- Brown rice requires thorough cooking; boiling the broth beforehand helps speed this up.
- If you do not have panko crumbs, regular breadcrumbs can be used but the texture will be less crispy.
- Broiling time may vary, so watch carefully to avoid burning the topping.
- This dish is best served warm and pairs well with a fresh green salad.
