tuscan orzo bake;
A quick an easy weeknight meal with orzo pasta, chickpeas, sundried tomatoes, and spinach.
Oven Temp: 375°F
Servings: 6
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Ingredients
- 1½ cups orzo dry
- 14 oz chickpeas one can, drained and rinsed
- 1 red onion diced
- ½ cup sun dried tomatoes chopped, oil-packed or dry
- 3-4 cloves garlic minced
- 1 tsp paprika
- 3½ cups chicken broth
- 1 cup heavy cream or whole milk (can use alternatives like cashew cream if desired)
- 2-3 cup spinach
- 1 tsp salt and pepper (or to taste)
- 1 lemon juiced (optional)
Instructions
- To a 9×13 casserole dish, add all ingredients except the lemon juice, and give it a really good stir.
- Cover tightly with foil, and bake for 30 minutes at 375°F.
- Give it a good stir, then bake uncovered for an additional 15 to 20 minutes, until the orzo is tender and creamy. Finish with lemon juice as desired and serve.
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