Must-Have Mushroom Orzo Bake

6 servings. 40 minutes.

This creamy and flavorful mushroom orzo bake is perfect for dinner and lunch prep. With tender orzo pasta cooked in a rich and savory mushroom sauce, this dish is a satisfying and comforting meal. Plus, it's easy to make and can be baked in a BounceBox, making clean-up a breeze. Be sure to adjust portions for the number of servings you wish to make.

Ingredients:

• 2 cups uncooked orzo pasta
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 cup milk (dairy or non-dairy)
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• BounceBoxes

Instructions:

1. Preheat your oven to 375°F

2. Cook the orzo pasta according to package instructions. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté for about 2-3 minutes until the onion is translucent.

4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they have released their liquid and are slightly browned.

5. Sprinkle the flour over the mushroom mixture and stir until the flour is fully incorporated.

6. Slowly pour in the vegetable broth and milk, stirring constantly, until the mixture comes to a simmer and thickens.

7. Add the cooked orzo to the skillet and stir until the pasta is coated in the mushroom sauce.

8. Mix in the grated Parmesan cheese and season with salt and pepper to taste.

9. Transfer the mixture to your baking dish or BounceBoxes and sprinkle the chopped parsley on top.

10. Cover the bowl/container with the lid and place it in the preheated oven. Bake for 10-20 minutes, or until the cheese is melted and the mixture is heated through.

11. Remove from the oven and let cool for a few minutes before serving.

Enjoy your delicious vegetarian mushroom orzo bake!