IN THE KIT
1 ozgarlic/shallot/butter blend
2 ozsundried tomatoes
1 ozItalian house blend
6 ozveggie stock/base blend
2 ozfresh basil
4 ozparmesan cheese
1 ozlemon juice/Dijon mustard
3 ozheavy cream
Salt & pepper
Kitchen Items Needed
Preheat oven to 350ºF;
Slice baguette into thin toasts;
Roughly chop spinach;
Roughly chop sundried tomatoes, saving any oil;
Remove from stems & roughly chop leaves.
Add a drizzle of oil & garlic/shallot/butter blend to the pot over medium high heat. Sauté for 2-3 minutes.
Add Italian seasoning, sundried tomatoes, lemon juice/Dijon blend & orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavours.
Add the chicken stock/base & cream. Once it starts to bubble, continue cooking for 10 minutes (uncovered), stirring fairly often, turning the heat down to medium-low for steady bubble.
In the meantime, spread pesto on one side of baguette slice. Top with a sprinkle of cheese if you wish. Place on sheet pan & toast for 3-5 minutes, watching carefully that it doesn’t burn.
Check if orzo is cooked; should be a little firm to the bite. Take the pot off the heat, & stir in ½ parmesan, all spinach, & ½ basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there's too much liquid, just wait a little bit longer. Season with salt & pepper as needed.
Divide orzo in two bowls, top with remaining cheese & basil, serve with toasts.