One Pan Baked Orzo

Ingredients:

• 2 cups dry orzo pasta

• 1 pint grape tomatoes

• 1 cup chopped broccoli florets

• 1/2 cup sliced onion

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 package (5.2 ounces) Boursin cheese (Garlic & Fine Herbs or any preferred flavor)

• 2 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 1/2 cup grated Parmesan cheese (optional)

• Fresh basil leaves, chopped (optional, for garnish)

Directions:

1.  Preheat the oven: Preheat your oven to 425°F (200°C).

2. Blister the tomatoes and melt the Boursin cheese:

   1. Place the grape tomatoes, broccoli, onions and protein, if using, in a large oven-safe baking dish.

   2. Drizzle with olive oil and sprinkle with salt and pepper.

   3. Add the minced garlic and stir to combine.

   4. Place the Boursin cheese in the center of the baking dish with the vegetables.

   5. Roast in the preheated oven for about 20 minutes, or until the tomatoes are blistered, broccoli and onion have some char, and the cheese is melted and bubbly.

3. Add orzo and broth:

   1. Remove the baking dish from the oven.

   2. Add the dry orzo to the dish, stirring to combine with the melted cheese and roasted vegetables.

   3. Pour in the vegetable or chicken broth, stirring gently to ensure the orzo is evenly distributed and submerged in the liquid.

4. Bake:

   1. Reduce heat to 375. Cover the baking dish with aluminum foil.

   2. Return the dish to the oven and bake for 30 minutes, or until the orzo is tender and has absorbed most of the liquid.

   3. If desired, remove the foil in the last 5 minutes of baking and sprinkle with grated Parmesan cheese to allow the top to get slightly golden and crispy.

5. Serve:

   1. Remove from the oven and let it sit for a few minutes.

   2. Garnish with fresh basil leaves, if desired.

   3. Serve hot and enjoy!