Description

Easy vegetarian casserole with white beans, brown rice, pesto, and cherry tomatoes baked to perfection with a crunchy Parmesan panko topping. Perfect for busy weeknights and meal prep.

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 extra for topping)

1/4 tsp salt

2 1/2 cups halved cherry tomatoes

1/2 cup panko crumbs

1/4 cup grated Parmesan cheese

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Instructions

Preheat oven to 375°F. Heat broth until boiling.
In 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 60-65 minutes until rice is tender. Remove foil, bake uncovered 3-4 min if needed to evaporate liquid.
Top with panko and Parmesan. Broil 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 up to 4 days; reheat covered.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Main Dish
Method: oven
Cuisine: American