- 1 (150 grams) Boursin cheese - I used the shallot and chive option
- 2 cups uncooked orzo
- 4 garlic cloves, minced
- 1 cup sun-dried tomatoes, roughly chopped
- 2 Tbsp sun-dried tomato oil from jar
- 4 cups vegetable stock
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups spinach, roughly chopped
- 1.5 cups smoked white cheddar, shredded
Preheat oven to 425 degrees. Place the Boursin in the middle of a 13x9 inch baking dish. Add uncooked orzo, garlic, sun-dried tomatoes, oil, stock, and seasonings. Cover in foil and bake for about 25 minutes, or until the orzo is almost cooked.
Remove foil, stir, and add the spinach and cheese. Stir entire dish to mix everything together. Cover and cook another 15-20 minutes, or until orzo is cooked through and most stock is absorbed. Remove from oven, stir, and enjoy! The remaining stock will soak in as you get ready to serve it.
NOTES: Originally this recipe said to bake for 20 minutes, stir in the spinach and cheese and bake another 5-10 minutes. My stock was not completely absorbing. I'm pretty sure I baked mine for 35 minutes, stirred in the spinach and cheese and baked for another 20 minutes without the foil to try to have the liquid absorbed. It was still very liquid-y but we were hungry so we took it out and let it sit for a few minutes on the counter and it seemed to solidify a bit. Anyway, I increased the time and you could also try cooking it without the foil for the last bit. Feel free to try it either way. No matter what, it was DELICIOUS.
Prep Time: 10 minutes
Total Time: 50 minutes
Recipe from sammymontgoms.com
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