Description
A comforting bake of brown rice, cannellini beans, pesto, and cherry tomatoes topped with a crunchy panko-Parmesan crust, perfect for busy weeknights or casual entertaining.
Ingredients
Scale
- 2 cups vegetable broth (hot)
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto, plus extra for topping
- 1/4 teaspoon salt
- 2 1/2 cups halved cherry tomatoes
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable broth in a microwave-safe bowl or on the stove until boiling.
- In an 8×8-inch baking dish, combine the brown rice, rinsed cannellini beans, 1/3 cup pesto, 1/4 teaspoon salt, and halved cherry tomatoes. Stir gently to mix.
- Pour the hot vegetable broth evenly over the rice mixture. Stir once to distribute, then smooth the top.
- Cover the dish tightly with aluminum foil and bake for 60–65 minutes.
- Remove the foil and check the liquid. If the rice still looks wet, bake uncovered 3–4 more minutes.
- Mix the panko crumbs with the grated Parmesan, sprinkle evenly over the bake, and add an extra drizzle of pesto if you like.
- Broil on high for 1–3 minutes, watching closely, until the topping turns golden brown and crisp.
- Remove from oven and rest 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 5mg
Keywords: White Bean Pesto Bake