Description
Discover the ultimate comfort food with this White Bean and Pesto Bake. This effortless dish features creamy cannellini beans melded with vibrant basil pesto, making it a satisfying meal perfect for busy weeknights or family 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)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; stir well.
- Pour hot broth over the mixture and stir gently.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil and check liquid levels; bake uncovered for an additional 3-4 minutes if necessary.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/6 of the dish (approximately 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg