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White Bean and Pesto Bake Recipe

White Bean and Pesto Bake Recipe
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★★★★★

4.9 from 20 reviews

A comforting and flavorful White Bean and Pesto Bake that combines cannellini beans, cherry tomatoes, and pesto with brown rice, topped with a crunchy panko and Parmesan crust.

Ingredients

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For the Bake:

  • 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, if desired)
  • 1/4 teaspoon salt
  • 2 ½ cups halved cherry tomatoes

For the Topping:

  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat the oven: Preheat the oven to 375 degrees.
  2. Heat the broth: Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
  3. Combine ingredients: In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
  4. Add broth: Carefully pour the hot broth over the ingredients and stir to combine.
  5. Bake covered: Cover the dish tightly with foil and bake for 60-65 minutes.
  6. Check for liquid: Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
  7. Add topping: Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.

Nutrition

Keywords: White Bean Bake, Pesto Casserole, Vegetarian Dinner

Find it online: https://foodbylina.com/white-bean-and-pesto-bake-recipe/