White Bean and Pesto Bake
If you’re searching for a comforting and nutritious meal that comes together effortlessly, look no further than this White Bean and Pesto Bake. This delightful dish combines creamy cannellini beans and zesty pesto with tender brown rice and vibrant cherry tomatoes, making it a perfect choice for busy weeknights or family gatherings. With minimal prep time and the oven doing the heavy lifting, you’ll have more time to unwind and enjoy your evening. Plus, it’s versatile enough to accommodate whatever vegetables or beans you have on hand. Gather around the table and savor every bite of this wholesome bake!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
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)
- ½ cup panko crumbs
- 2 ½ cups halved cherry tomatoes
- ¼ teaspoon salt
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and cherry tomatoes; mix well.
- Pour hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes until rice is tender.
- Check for excess liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 411mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Find it online: https://quickfoodjournal.com/white-bean-and-pesto-bake/