Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Creamy Tomato Orzo
Serving Amount
Ingredients
2 tbsp olive oil
4 ounce goat cheese with garlic and herbs
11⁄2 cup uncooked orzo
3 garlic cloves, minced
1⁄2 cup sun-dried tomatoes
1 cup cherry tomatoes, halved
21⁄2 cup vegetable stock
1⁄4 tsp red pepper flakes
1 tsp dried basil
1 tsp dried oregano
2 cup spinach
Salt and pepper to taste
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
In a large baking dish, drizzle the bottom with olive oil and add goat cheese to the middle. Add orzo around the sides along with sundried tomatoes, cherry tomatoes, red pepper flakes, basil, oregano and vegetable stock.
Step 3
Cover with foil and bake for 25 minutes.
Step 4
Remove from oven, stir in spinach and mix. Cover and cook for another 2-3 minutes, or until orzo is cooked through and stock has been absorbed. Add salt and pepper to taste.
