Description
This creamy one-pot meal features tender whole-wheat orzo combined with protein-packed white beans, tangy sun-dried tomatoes, marinated artichokes, and baby spinach, all enveloped in a luscious garlic-and-herb cheese sauce. Ready in just 30 minutes, it's a comforting and hearty dish perfect for busy weeknights, bringing Mediterranean flavors with minimal cleanup.
Ingredients
Oil and Aromatics
- 2 tablespoons oil from sun-dried tomato jar, divided
- 1 medium shallot, thinly sliced (about ½ cup)
Grains and Beans
- 1 cup whole-wheat orzo
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
Vegetables and Flavorings
- 1 cup thinly sliced sun-dried tomatoes in oil
- 3 cups unsalted vegetable broth
- 1 (14.5-ounce) jar marinated quartered artichoke hearts, drained
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (5-ounce) package baby spinach
- 1 tablespoon balsamic vinegar
- ¼ cup chopped fresh basil
Cheese
- 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
Instructions
- Sauté Shallot: Heat 2 tablespoons of the sun-dried tomato oil in a large nonstick skillet over medium heat. Add the thinly sliced shallot and cook, stirring frequently, until it becomes aromatic and translucent, about 6 minutes.
- Toast Orzo: Stir in 1 cup of whole-wheat orzo and continue cooking, stirring often, until toasted, about 1 minute. This step enhances the orzo's nutty flavor.
- Add Main Ingredients and Simmer: Mix in 1 cup of thinly sliced sun-dried tomatoes, 3 cups of unsalted vegetable broth, the rinsed cannellini beans, drained marinated artichoke hearts, and season with ½ teaspoon each of salt and pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover the skillet, and simmer until the orzo is al dente and tender, about 15 minutes.
- Incorporate Spinach and Cheese: Add the baby spinach and garlic-and-herb spreadable cheese to the skillet. Cook uncovered, stirring often, until the spinach wilts and the cheese melts, approximately 2 minutes. Remove the skillet from heat.
- Finish and Garnish: Stir in 1 tablespoon of balsamic vinegar to add brightness. Sprinkle chopped fresh basil on top before serving to enhance freshness and flavor.
Notes
- Using whole-wheat orzo increases fiber and nutritional value, but you can substitute with regular orzo if preferred.
- For a vegan version, replace the garlic-and-herb cheese with a plant-based alternative or nutritional yeast for creaminess.
- Adjust salt according to your broth’s saltiness to avoid over-seasoning.
- Serve with crusty bread or a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in a microwave.
