4 cups vegetable stock without salt (if you use a stock with salt, just don’t add the salt in the recipe here, or just taste for salt halfway through cooking and add accordingly. The boursin, sun-dried tomatoes and cheese is a lot of salt already)
*Grab a large baking dish and add your boursin to the middle.
*Add your orzo, sun-dried tomatoes, stock and seasonings to the dish.
*Cover and bake for about 10 minutes or until the orzo is almost cooked and the liquid is almost fully absorbed.
*Remove foil, stir, and add your shredded cheese and spinach and mix quickly. Cover and cook for another 2-3 minutes, or until orzo is cooked through and all stock has been absorbed.
*Remove from the oven and enjoy right away.
*Tip: This tastes great with chicken or shrimp as protein.