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
- 1.5 cups smoked white cheddar, shredded
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- 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.