Boursin Spinach & Sun-dried Tomato Orzo Bake
This is my easy Boursin Spinach & Sun-dried Tomato Orzo Bake that can be made all in one baking dish! It is loaded with spinach, sun-dried tomatoes, and creamy boursin cheese making this the perfect weeknight meal that will leave you feeling comforted and so satisfied. I hope you love this one as much as we all do!
Servings: 6
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.
Nutrition
Calories: 286kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 951mg | Potassium: 824mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1784IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 3mg
