Description
White Bean and Pesto Bake is a comforting, easy-to-make casserole that brings together the creamy richness of white beans with the vibrant flavors of pesto. Perfect for busy weeknights, this dish is a nutritious choice that can be quickly prepared in just a few minutes. With its delightful combination of flavors and textures, it serves well as a family meal or a crowd-pleaser at gatherings.
Ingredients
Scale
- 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)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes. Mix well.
- Pour hot vegetable broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes until rice is tender.
- If there’s excess liquid after baking, uncover and bake for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese, then broil for a few minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg