Description
Creamy white bean and pesto bake brings comfort straight from your kitchen to the dinner table, blending rich Mediterranean flavors with simple, hearty ingredients that make weeknight meals feel special.
Ingredients
Scale
Main Ingredients:
- 1 can cannellini beans
- 1 cup long grain brown rice
- 1 ½ cups cherry tomatoes
- ½ cup pesto
Supporting Ingredients:
- 2 cups vegetable broth
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
Seasoning:
- ½ teaspoon salt
Instructions
- Heat vegetable broth to 212°F in microwave for 2 minutes, ensuring it’s steaming hot.
- Grab an 8×8 baking dish and add 1 cup of brown rice, creating an even layer across the bottom.
- Drain and rinse 15 oz of cannellini beans thoroughly, then spread them evenly over the rice.
- Dollop ½ cup of pesto across the surface, making sure to distribute it generously.
- Slice 1½ cups of cherry tomatoes in half and scatter them over the mixture.
- Sprinkle ½ teaspoon of salt across the dish, ensuring balanced seasoning.
- Pour 2 cups of hot broth over the entire mixture, stirring gently to combine ingredients.
- Cover the baking dish tightly with aluminum foil, sealing all edges completely.
- Bake at 375°F for 60-65 minutes, allowing rice to absorb liquid and become tender.
- Remove foil carefully, watching for steam, and check liquid absorption.
- If excess liquid remains, return uncovered dish to oven for 3-4 minutes at 375°F.
- Sprinkle ½ cup panko breadcrumbs and ½ cup Parmesan cheese evenly across the top.
- Switch oven to broil and cook for 2-3 minutes until breadcrumbs turn golden brown.
- Optional: Drizzle additional pesto over the dish before serving for extra flavor.
Notes
- Check your rice package to ensure the correct liquid-to-rice ratio before adding broth, as different rice types absorb liquid differently.
- Select a high-quality pesto for maximum flavor, as it’s a key ingredient in this simple dish.
- Use low-sodium vegetable broth to better control the salt level in your final bake.
- For a gluten-free version, swap panko crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 12 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 10 mg