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
- 2 1/2 cups halved cherry tomatoes
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, 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 60-65 minutes.
- Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 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.