@gathering.page I cannot get enough of one-pan dinners, and this one doesn’t disappoint! It’s got so much flavor from the mushrooms, sun-dried tomatoes, and Boursin cheese that’s baked into the fluffy rice. Topped with salmon to make it a delicious dinner!
– 1½ cups uncooked long-grain white rice
– 3 cups vegetable broth
– 8 oz baby Bella mushrooms, sliced
– ⅓ cup julienne-cut sun-dried tomatoes, chopped
– 1 cup fresh baby spinach, chopped
– 1 (5.3-oz) block of garlic-and-fine-herb Boursin cheese
– 4 (4-oz) skinless salmon fillets
– 1½ tsp. olive oil
– Salt and pepper to taste
– balsamic glaze, for serving
Preheat oven to 375°F (190°C). Place rice, vegetable broth, mushrooms, sun-dried tomatoes, and spinach in a 9”x13” casserole dish. Mix well. Place the Boursin cheese right in the middle, and then cover the dish with foil (make sure the foil is fully covering the dish as this is how the rice will steam and be fluffy). Bake for 55 minutes. Uncover, and stir the cheese into the rice. Place the salmon fillets on top of the mixture, and top with salt, pepper, and a drizzle of olive oil. Cover the dish with foil again, and bake for 20 more minutes. Top with balsamic glaze, and enjoy!