Tuscan Orzo
Servings: 4 servings
Ingredients
- 3 tbsp sundried tomato oil from the jar, divided
- 4 cloves garlic minced
- ½ cup sundried tomatoes drained and chopped
- 1 cup dry orzo
- 3 cups low-sodium chicken broth
- 2 cup chopped spinach leaves
- ⅓ cup heavy cream
- ½ cup freshly shredded parmesan cheese
- 1 tbsp fresh thyme leaves plus more for garnish
Instructions
- Add the sundried tomato oil to a large skillet and heat over medium heat, then add the garlic and sundried tomatoes. Saute for about 30 seconds.
- Add the orzo and saute for another 30 seconds.
- Stir in the chicken broth and scrape the brown bits from the bottom of the pan.
- Bring the mixture to a simmer, then cover and simmer for 15-17 minutes, or until the orzo is cooked.
- Stir in the spinach, heavy cream, shredded parmesan, and 1 tbsp fresh thyme. Heat until the parmesan is melted and the spinach is wilted (about 1-2 minutes).
Notes
Leftovers keep in the fridge for up to 3 days.
Feel free to substitute in kale instead of the spinach.
This is a hearty and creamy main dish with ton of sundried tomato flavor, along with fresh parmesan and fresh thyme as well.
Feel free to substitute in kale instead of the spinach.
This is a hearty and creamy main dish with ton of sundried tomato flavor, along with fresh parmesan and fresh thyme as well.
Nutrition
Serving: 0.5cup (approximately)