White Bean and Pesto Bake
Experience the warmth and comfort of our White Bean and Pesto Bake, a delightful casserole that combines the creamy texture of cannellini beans with the vibrant flavors of pesto. Perfect for busy weeknights or casual gatherings, this dish is not only quick to prepare but also bursting with nutrition.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Dinner
- 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)
- 2 ½ cups halved cherry tomatoes
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes; mix well.
- Pour hot broth over the mixture and stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil and check liquid levels; if needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle panko breadcrumbs and Parmesan cheese on top, then broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://homemadeglutenfree.com/white-bean-and-pesto-bake/