Ingredients
White Bean and Pesto Bake:
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto (plus extra for topping)
- 1/4 tsp salt
- 2 1/2 cups halved cherry tomatoes
Topping:
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Heat broth until boiling.
- In an 8×8 dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Pour hot broth over mixture and stir gently. Cover tightly with foil.
- Bake for 60-65 minutes until rice is tender. Remove foil, bake uncovered for 3-4 minutes if needed to evaporate liquid.
- Top with panko and Parmesan. Broil for 2-4 minutes until golden. Add extra pesto if desired. Serve warm.
Notes
- Substitute quinoa or white rice if preferred.
- Add greens or extra veggies as desired.
- Store refrigerated for up to 4 days; reheat covered.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 530mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
