White Bean and Pesto Bake
Savor the comforting flavors of our White Bean and Pesto Bake, an easy-to-make dish that brings warmth and nourishment to your table. This delightful casserole features creamy cannellini beans, vibrant pesto, and juicy cherry tomatoes all baked together with wholesome brown rice. Perfect for busy weeknights or family gatherings, this one-dish meal is not only satisfying but also packed with protein and fiber. Simply assemble the ingredients, pop it in the oven, and let it work its magic while you relax. With endless customization options, it’s a versatile recipe that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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 (or plant-based alternative)
Instructions
- Preheat your oven to 375 degrees F.
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes.
- Pour hot broth over the mixture and stir well.
- Cover tightly with foil and bake for 60-65 minutes.
- Remove foil; if necessary, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil briefly until golden brown.
- Serve warm, topped with extra pesto if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg
Find it online: https://korecipe.com/white-bean-and-pesto-bake/