Creamy Boursin Orzo Recipe With Spinach Is a Satisfying Side Dish (6 Ingredients, 15 Minutes) by Donna John
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This quick and easy orzo side dish recipe is ultra creamy and satisfying. The creamy Boursin orzo with spinach is also beyond easy to make and cooks up in about 10 minutes. All you'll want to do after the first creamy bite is say, "Mmm." This orzo side dish recipe is a keeper!
Boursin is a spreadable cheese that was created in 1963 by the young French cheesemaker François Boursin. This savory cheese was inspired by fromage frais, a traditional French dish that blends garlic, fresh cream, soft cheese, herbs, salt and pepper. The irresistible cheese adds creamy texture and delicious flavor to a variety of recipes. Check out these recipes using Boursin.
You only need six simple ingredients to make this vegetarian orzo recipe. Here is your short Italian-inspired shopping list for this low-sugar and high-protein recipe: orzo, butter, chicken broth (you could use vegetable broth), Boursin cheese, evaporated milk (you could use heavy cream) and frozen spinach (you could use fresh spinach).
Variation: Next time I'm going to stir in some sundried tomatoes.
This delicious cheesy orzo flecked with healthy spinach (check out the health benefits of spinach) is best served right away so it is at its creamy best. The pasta side dish goes well with chicken, beef, pork, lamb, venison, turkey or seafood. Enjoy!
Cuisine: American / Italian
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
- 1 tablespoon butter
- 1 cup orzo (uncooked)
- 14.5 ounces (1 can) chicken broth
- 5.3 ounces (1 box) Boursin cheese
- 1/2 cup evaporated milk (or heavy cream)
- 10 ounces frozen spinach, thawed and squeezed dry (or fresh baby spinach)
Here's how to make it:
- Melt the butter in a skillet. Add the orzo and cook, stirring, for 1 minute.
- Pour in the chicken broth. Bring to a simmer, reduce the heat and cook for 8 to 10 minutes, or until the orzo is tender.
- Add the Boursin and milk.
- Stir until cheese melts.
- Add the spinach. (You could use fresh spinach. I used a box of whole leaf frozen spinach.)
- Stir until everything is incorporated and creamy. Season with salt and black pepper. (You could add some crushed red pepper flakes for some spice.)
- Serve immediately. Store any leftovers in an airtight container in the fridge. Add more milk when reheating to make it creamy again.
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