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White Bean and Pesto Bake Recipe

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4.4 from 8 reviews

A hearty and flavorful vegetarian casserole combining tender brown rice, creamy cannellini beans, vibrant cherry tomatoes, and aromatic pesto, topped with a crunchy Parmesan and panko crust. This White Bean and Pesto Bake is an easy, satisfying one-dish meal perfect for a nutritious family dinner.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 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)
  • ¼ teaspoon salt
  • 2 ½ cups halved cherry tomatoes

Topping

  • ½ cup panko crumbs
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the casserole.
  2. Heat the broth: Warm the vegetable broth in the microwave on high for 4-5 minutes until it is boiling hot. This helps the rice cook evenly in the oven.
  3. Mix casserole ingredients: In an 8x8-inch baking dish, combine the brown rice, rinsed cannellini beans, pesto, salt, and halved cherry tomatoes. Stir well to evenly distribute the ingredients.
  4. Add broth and stir: Carefully pour the hot vegetable broth over the rice mixture in the baking dish. Stir everything together gently to combine.
  5. Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and bake for 65-75 minutes, allowing the rice to cook through and absorb the flavors.
  6. Check for liquid and bake uncovered: Remove the foil cautiously (beware of hot steam). If there is still liquid remaining, bake uncovered for an additional 5-10 minutes to let the excess moisture evaporate.
  7. Add topping and broil: Sprinkle the panko crumbs and grated Parmesan cheese evenly over the top. Return the dish to the oven and broil for a few minutes until the topping becomes golden brown and crispy.
  8. Serve: Optionally, add a dollop of extra pesto on top before serving for a fresh, vibrant finish.

Notes

  • Ensure the baking dish is tightly covered with foil to prevent drying out during baking.
  • Use homemade or store-bought pesto according to your preference.
  • Broil carefully as topping can burn quickly.
  • Can be served as a main course or a side dish alongside a green salad.
  • Leftovers should be stored in an airtight container and refrigerated for up to 3 days.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

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