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This rice dish takes the classic flavors of the viral “Marry-me chicken” and transforms it into a creamy side. It has a unique flavor that’s sophisticated enough to serve on Yom Tov, and soft enough to complement any protein. Plus, it’s pretty easy to throw together.
2 cups Gefen Orzo, prepared according to package directions
2 tablespoons olive oil
12 cloves garlic, thinly sliced
8 cups fresh spinach leaves
1 cup diced Tuscanini Sun-Dried Tomatoes, packed in oil
salt, to taste
pepper, to taste
1 cup Gefen Almond or soy milk
1 cup chicken broth
1 teaspoon dried basil
2 tablespoons honey
Heat the oil in a sauté pan and add garlic. Allow garlic to fry for two to three minutes, or until the ends get slightly golden. Add the spinach and sauté until all leaves are wilted. Add the orzo, sun-dried tomatoes, salt, and pepper, and stir until everything is evenly incorporated.
Add the soy milk, broth, and basil. Bring the mixture to a boil. Reduce heat and allow to simmer for five to 10 minutes, mixing to prevent burning. When it’s ready, you should be able to pull a spoon through the orzo with no liquid pooling at the bottom of the pot. Serve hot.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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