White Bean and Pesto Bake
Experience the comforting flavors of our White Bean and Pesto Bake, a delightful one-dish meal that combines creamy cannellini beans with zesty pesto. This easy-to-make casserole is perfect for busy weeknights when you crave something warm and satisfying. With minimal prep time and a blend of nutritious ingredients, this dish is not only delicious but also versatile enough to be served as a main course or a hearty side at any gathering. Top it off with crispy breadcrumbs and Parmesan cheese for an irresistible finish that will leave everyone at the table asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto
- 2 ½ cups halved cherry tomatoes
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (about 2-3 minutes).
- In an 8×8 baking dish, combine rice, cannellini beans, pesto, salt, and halved cherry tomatoes; mix well.
- Pour hot broth over the mixture and stir gently to combine.
- Cover tightly with aluminum foil and bake for 60-65 minutes.
- Remove foil carefully; check for excess liquid. If needed, bake uncovered for an additional 3-4 minutes.
- Sprinkle panko breadcrumbs and Parmesan on top. Broil for a few minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 2g
- Sodium: 313mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 5mg
Find it online: https://glutenfreecookingguide.com/white-bean-and-pesto-bake/