Boursin Spinach & Sun-dried Tomato Orzo Bake

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 cups uncooked orzo

4 garlic cloves (chopped fine)

1 cup sun-dried tomatoes (roughly chopped)

2 tbsp sun-dried tomato oil (from the jar)

1 boursin cheese (150 grams)

4 cups vegetable stock

2 cups spinach (roughly chopped)

1 ½ cups smoked white cheddar (shredded)

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Directions

Set your oven to 425 °F

Grab a large baking dish and add your boursin to the middle. Add your uncooked orzo, garlic, sun-dried tomatoes (and the oil), veggie stock and seasonings to the dish.

Cover and bake for about 20 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed. *Please note: cook time can take up to 50 minutes depending on your oven*

Once the stock is 90% absorbed, and the orzo is almost done cooking, remove foil, stir, add your shredded cheese and spinach and mix together.

Cover and return back to the oven to cook for another 5-10 minutes, or until orzo is cooked through and all stock has been absorbed.

Remove from the oven and enjoy right away with lots of fresh cracked pepper.

*Tip: if you are using an unsalted veggie stock you may need to increase the salt to 1/2 tsp as this recipe uses a lightly salted stock. I also recommend tasting it halfway through to see if any other seasonings are required.