Description
A warm and delicious dish combining protein-rich beans with fresh pesto and hearty rice, perfect for busy weeknights or gatherings.
Ingredients
- 1 cup Long Grain Brown Rice
- 2 cans Rinsed Cannellini Beans
- 1 cup Pesto
- 1 cup Halved Cherry Tomatoes
- 1 tsp Salt
- 2 cups Vegetable Broth
- 1 cup Panko Crumbs
- 1 cup Grated Parmesan Cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the brown rice, rinsed cannellini beans, pesto, halved cherry tomatoes, and salt. Mix well.
- Pour the hot vegetable broth into the mixture and stir until everything is evenly coated.
- Transfer the mixture into a greased baking dish, spreading it out evenly.
- In a separate bowl, combine the panko crumbs and grated Parmesan cheese. Sprinkle this mixture over the casserole.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving.
Notes
For a creamier texture, mix in a cup of ricotta cheese. Add spinach or kale for extra nutrients and color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian