Description
A comforting vegetarian bake featuring cannellini beans, brown rice, cherry tomatoes, and pesto, topped with a crispy panko-Parmesan crust.
Ingredients
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1/3 cup pesto (plus more for topping, if desired)
- 1/4 teaspoon salt
- 2 1/2 cups halved cherry tomatoes
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In an 8×8-inch baking dish, combine the rice, cannellini beans, pesto, salt, and cherry tomatoes. Stir well to ensure everything is evenly distributed.
- Heat the vegetable broth in the microwave on high for 2-3 minutes, or until boiling.
- Carefully pour the hot vegetable broth over the ingredients in the baking dish. Stir to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Sprinkle the panko crumbs and Parmesan cheese on top and return to the oven. Broil for a few more minutes until golden brown.
- Top with additional pesto, if desired, and serve warm.
Notes
- Mix in chopped fresh spinach after baking for added greens.
- Substitute white rice and adjust broth and cook time accordingly.
- Add crushed red pepper flakes for a spicy kick.
- Use mozzarella under the topping for extra cheesy flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
