Name: White Bean and Pesto Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
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); 1/4 teaspoon salt; 2 ½ cups halved cherry tomatoes; ½ cup panko crumbs; ¼ cup grated Parmesan cheese

Description

This simple white bean and pesto bake is a great “dump and bake” casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!

Ingredients

Units Scale

2 cups vegetable broth
1 cup long grain brown rice
1 (15 oz) can cannellini beans, rinsed and drained
1/3 cup pesto (plus more for topping, if desired)
1/4 teaspoon salt
2 1/2 cups halved cherry tomatoes
1/2 cup panko crumbs
1/4 cup grated Parmesan cheese

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Instructions

Preheat the oven to 425 degrees.
Heat the vegetable broth in the microwave on high for 4-5 minutes or until boiling.
In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
Carefully pour the hot broth over the ingredients and stir to combine.
Cover the dish tightly with foil and bake for 65-75 minutes.
Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 5-10 minutes until the liquid evaporates.
Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.