White Bean Pesto Bake (Printer-Friendly Version)
A creamy white bean and pesto casserole with brown rice, cherry tomatoes, and a golden parmesan crust.
# Required Ingredients:
→ Base Ingredients
01 -
480 ml vegetable broth
02 -
190 g long grain brown rice
03 -
1 (425 g) can cannellini beans, rinsed and drained
04 -
80 ml pesto (plus additional for topping if desired)
05 -
1.25 ml salt
→ Toppings
06 -
375 g halved cherry tomatoes
07 -
50 g panko breadcrumbs
08 -
25 g grated Parmesan cheese
# Step-by-Step Instructions:
01 -
Heat the oven to 190°C to ensure even cooking.
02 -
Warm the vegetable broth in a microwave-safe bowl on high for 2-3 minutes until boiling.
03 -
In an 8×8 inch baking dish, combine brown rice, rinsed cannellini beans, pesto, salt, and gently fold in halved cherry tomatoes until evenly mixed.
04 -
Pour the hot vegetable broth evenly over the mixture and stir to distribute all ingredients.
05 -
Cover the baking dish tightly with aluminum foil and bake for 60-65 minutes until rice is tender.
06 -
Remove foil carefully to check for residual liquid; if present, bake uncovered for an additional 3-4 minutes to allow evaporation.
07 -
Sprinkle panko crumbs and grated Parmesan cheese on top, then broil for a few minutes until golden brown. Optionally, add extra pesto before serving.
# Handy Cooking Tips:
01 -
Use fresh tomatoes and high-quality pesto for optimal flavor. Keep an eye on the bake while broiling to prevent burning.