Orzo with boursin and sun dried tomatoes

 From Carol Bee Cooks

Serves 4

1 tbs sundried tomato oil

1 medium shallot, finely diced

2 cloves of garlic, finely diced

1 1/2 cups dry orzo 

4 ounces sundried tomatoes in oil, roughly chopped

3-4  cups of chicken stock

salt, pepper. red pepper flakes to taste

3 ounces baby spinach

half a lemon, juices

half a round of garlic and fine herb boursin cheese (2.6 ounces total)

parmesan cheese

more salt and pepper

chopped parsley

Heat the oil in a large pan and cook the shallots for 2-3 minutes

Add in the garlic and cook another minute

Add in the orzo and toast for 2-3 minutes

Add in your chopped sundried tomatoes and stir some more

Add in broth and cook, stirring often for 10-15 minutes until the orzo is cooked through (we always need more broth and taste as it cooks)

Season with salt, pepper, and red pepper

Lower the heat and add in the spinach and lemon juice and cook until the spinach is wilted

Add in your boursin, cut into pieces and stir until the cheese is melted

Add in parmesan, more salt and pepper if needed and parsely if desired

Serve with more lemon

I served this with a little rotisserie chicken seasoned with whatever spices you like.