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White Bean Pesto Bake

White Bean and Pesto Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat the oven to 375 degrees.
  2. Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
  3. In an 8×8 baking dish, combine rice, beans, pesto, and tomatoes. Stir well.
  4. Carefully pour the hot broth over the ingredients and stir to combine.
  5. Cover the dish tightly with foil and bake for 60-65 minutes.
  6. 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.
  7. Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown.

Find it online: https://iheartvegetables.com/white-bean-and-pesto-bake/