Preheat your oven to 425°F (220°C).

Pour vegetable broth into a microwave-safe container and heat it in the microwave for about 4–5 minutes, or until boiling.

In an 8x8 baking dish, combine the long grain brown rice, rinsed cannellini beans, pesto, and salt. Add the halved cherry tomatoes and stir everything together.

Once the broth is hot, pour it over the mixture in the baking dish. Stir to ensure the rice is evenly coated.

Cover the baking dish tightly with aluminum foil and bake for 65-75 minutes.

Once done, carefully remove the foil and check for excess liquid. If needed, return it to the oven uncovered for an additional 5–10 minutes.

Sprinkle panko crumbs and grated Parmesan cheese evenly across the top. Broil for 2–3 minutes or until golden brown and crispy.

Let it sit for a few minutes before serving. Optionally garnish with fresh herbs.