Vegetarian Tuscan Orzo Bake

I tried another recipe from Rabbit & Wolves, changed it a bit to my liking and it was AMAZING!! I never really know how these things will go until its cooked and Im tasting it, thankfully it hasn't been disappointing yet. Check out rabbit for more vegan meals and desserts.

Ingredients:

• 2 Tablespoons Olive oil

• 4 Cloves Garlic, finely chopped

• 1/2 a Sweet or red onion, diced

• 1/2 teaspoon Salt

• Pinch of Red pepper flakes

• 12 Ounces Orzo pasta, vegan

• 8 Ounces Sun dried tomatoes, chopped

• 1/2 Cup Olives, I used a Greek variety, chopped

• 1 Tablespoon Lemon juice

• 2 1/2 Cups Water

• 3 Cups Fresh baby spinach

• 1 Tablespoon Oil from the sun-dried tomatoes(optional)

• 1 Cup Parmesan, divided

Instructions:

• Preheat the oven to 400 degrees(F).

• In a 13 x 9 inch baking dish, drizzle the olive oil into the bottom of the dish.

• Add in the garlic, onions, salt and red pepper. Stir to combine everything, straight in the baking dish.

• Add in the orzo, sun-dried tomatoes, olives, lemon juice and then pour in the water. Stir to combine everything. Then press everything down into the baking dish and smooth out.

• Put the spinach over the top of everything, then drizzle the oil from the sun-dried tomatoes over the spinach.

• Bake for 15 minutes, take the baking dish out of the oven.

• Stir everything together so the spinach is now combined with everything. The orzo will be starting to cook, but there will still be liquid.

• Sprinkle 1/2 cup of the Parmesan over everything and then stir to combine again. Smooth everything back out and press it down into the baking dish.

• Sprinkle the remaining Parmesan over the top evenly.

• Bake for 12 to 15 more minutes or until the water has been absorbed and the orzo is tender.

• Serve immediately by its self or with your favorite protein.

I meal prepped with this and it was a nice filling lunch for the week. I promise you wont be disappointed with this meal. As always thanks for reading :)

XoXo Nikki