Description
This White Bean and Pesto Bake with Brown Rice is a hearty and flavorful vegetarian dish that combines wholesome brown rice, creamy white beans, and vibrant pesto sauce. Enhanced with sautéed garlic and onions, tangy cherry tomatoes, and topped with melted mozzarella cheese, this baked casserole delivers a comforting meal perfect for family dinners or meal prep.
Ingredients
Scale
Main Ingredients
- 1 cup dry brown rice (or 2 ½ cups cooked brown rice)
- 1 can (15 oz) white beans, drained and rinsed (or 1 ½ cups cooked white beans)
- ½ cup pesto sauce (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella or vegan cheese (optional)
Flavor Base
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Cook the brown rice: Cook the brown rice according to package instructions until tender but still slightly firm to the bite. Drain any excess water and set the rice aside to cool slightly.
- Sauté garlic and onions: In a skillet, heat olive oil over medium heat. Add finely chopped garlic and onion, cooking until fragrant and translucent. This builds a flavorful base for the bake.
- Combine ingredients: In a large mixing bowl, combine the cooked brown rice, white beans, pesto sauce, sautéed garlic and onions, cherry tomatoes, and a squeeze of fresh lemon juice. Gently fold everything together to coat all ingredients evenly.
- Prepare for baking: Transfer the mixture into a greased baking dish. Evenly spread the ingredients, then top with shredded mozzarella or your preferred cheese, if using, for a golden, cheesy crust.
- Bake the dish: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and the edges are slightly crisp. Let the dish cool briefly before serving to allow the flavors to meld beautifully.
Notes
- For a vegan version, substitute mozzarella with vegan cheese or omit cheese entirely.
- Use homemade pesto for a fresher taste or store-bought for convenience.
- Ensure the rice is cooked al dente to prevent the bake from becoming mushy.
- This dish can be prepared ahead of time and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
