Description
This White Bean and Pesto Bake is a comforting, flavorful vegetarian casserole combining brown rice, creamy cannellini beans, vibrant cherry tomatoes, and aromatic pesto. Topped with crunchy panko and Parmesan cheese, it’s a hearty, wholesome dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Base 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
- Salt, to taste
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.
- Boil Broth: Heat the vegetable broth in a microwave-safe bowl until it comes to a boil, ensuring it’s hot enough to cook the rice evenly.
- Mix Ingredients: In an 8×8 inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt to taste, and halved cherry tomatoes, mixing well to distribute all ingredients evenly.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture. Stir gently to ensure all rice grains are submerged and the mixture is well combined.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 60-65 minutes, allowing the rice to cook through and the flavors to meld.
- Check Liquid and Continue Baking: Carefully remove the foil to check the moisture level; if liquid remains, bake uncovered for an additional 5-10 minutes to allow excess moisture to evaporate.
- Add Toppings and Broil: Sprinkle the panko crumbs evenly over the top, followed by the grated Parmesan cheese. Place the baking dish under the broiler for a few minutes until the topping is golden and crispy. Monitor closely to avoid burning.
Notes
- Use fresh pesto for the best flavor, but store-bought works well too.
- If you prefer a nuttier rice texture, toast the rice lightly in a pan before mixing.
- To make it vegan, substitute the Parmesan with a vegan cheese alternative or nutritional yeast.
- The panko topping adds a crunchy texture; for a gluten-free option, use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
