Description
This White Bean and Pesto Bake is a hearty, comforting one-dish meal featuring tender brown rice, creamy cannellini beans, vibrant cherry tomatoes, and flavorful pesto, topped with a golden, crispy Parmesan and panko crumb crust. Perfect for a wholesome vegetarian dinner that comes together with minimal fuss and bakes into a deliciously satisfying casserole.
Ingredients
Scale
Base Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
- 1 tsp salt (added as per instructions)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the casserole evenly.
- Heat Broth: Warm the vegetable broth in a microwave-safe bowl until it reaches a rolling boil, which helps to cook the brown rice properly when combined and baked.
- Combine Ingredients: In an 8×8 inch baking dish, mix together the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes to evenly distribute flavors and ingredients.
- Add Broth: Pour the hot vegetable broth over the rice and bean mixture, stirring well to ensure the rice is fully submerged and moisture is evenly distributed.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 to 65 minutes to allow the rice to absorb the broth and cook through.
- Check Liquids: After baking, carefully remove the foil and check the liquid levels; if the rice is not fully cooked or liquid remains, continue baking uncovered for an additional 5-10 minutes as needed.
- Add Topping and Broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top, then place the dish under the broiler for a few minutes until the topping is golden brown and crispy. Watch carefully to avoid burning.
Notes
- Use vegetable broth for a vegetarian-friendly option; chicken broth may be substituted if not concerned with vegetarian diet.
- Rinsing and draining the cannellini beans reduces excess sodium from canned beans.
- Watch the broiler closely during the final step to prevent burning the topping.
- This dish can be made in advance up to the baking step, covered and refrigerated, then baked when ready.
- For gluten-free modification, substitute panko crumbs with gluten-free breadcrumbs or crushed nuts.
- Leftovers keep well refrigerated and reheat nicely in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
