Cooked - Boursin Spinach & Sun-dried Tomato Orzo Bake - New Recipe

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Home Pricing Community My Recipes

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Boursin Spinach & Sun-dried Tomato Orzo Bake

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6.0

2 cups orzo (uncooked)

4 garlic cloves (minced)

1 cup sun-dried tomatoes in oil (roughly chopped)

2 tbsp sun-dried tomato oil

1 boursin cheese (150 grams)

4 cups vegetable stock (or chicken, lightly salted)

2 cups spinach (roughly chopped)

1½ cups smoked white cheddar cheese (shredded)

½ tsp dried basil

½ tsp dried oregano

¼ tsp salt (or more to taste)

¼ tsp pepper

Preheat your oven to 425 °F.
Place the Boursin cheese in the center of a large baking dish. Surround it with the uncooked orzo, minced garlic, sun-dried tomatoes, sun-dried tomato oil, vegetable stock, and seasonings.
Short on time? Heat your vegetable stock until it's boiling before adding it to the baking dish. Using a hot broth will speed up the baking time by 5-10 minutes.
Cover the dish and bake for 30-45 minutes until the orzo is al dente and most of the liquid has been absorbed. Note: Depending on your oven, this may take up to 50 minutes.
When the orzo is nearly tender and about 90% of the stock has been absorbed, remove the foil. Give everything a good stir, then fold in the shredded cheese and spinach until well combined.
Cover the dish again and return it to the oven for an additional 5–10 minutes. Bake until the orzo is perfectly tender and the remaining stock has been fully absorbed. Mix again and add any additional salt and pepper if needed. Enjoy right away.

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