White Bean and Pesto Bake
Indulge in the comforting and nutritious White Bean and Pesto Bake, a delightful one-dish meal that’s perfect for busy weeknights. This easy recipe combines creamy cannellini beans with aromatic pesto, fresh cherry tomatoes, and wholesome brown rice, all baked to perfection. Not only is it a crowd-pleaser for both kids and adults, but it’s also incredibly versatile—customize it with your favorite veggies or grains! Ideal for leftovers, this dish tastes even better the next day. Bring warmth and flavor to your dinner table effortlessly with this delicious bake that is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 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)
- ¼ teaspoon salt
- 2 ½ cups halved cherry tomatoes
- For Topping: ½ cup panko crumbs
- ¼ cup grated Parmesan cheese (or nutritional yeast for vegan option)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the vegetable broth in the microwave until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and cherry tomatoes. Stir well.
- Pour hot broth over the mixture and stir gently.
- Cover with foil and bake for 60-65 minutes until rice is tender.
- If there's excess liquid, uncover and bake an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil for a few minutes until golden brown.
- Serve warm with extra pesto if desired.
Nutrition
- Serving Size: 1 square (approx. 200g)
- Calories: 270
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://themealjournal.com/white-bean-and-pesto-bake/