Sun-Dried Tomato Spinach Orzotto

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

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.

SERVES 6

• 2 cups orzo, prepared according to pkg directions
• 2 Tbsp olive oil
• 12 cloves garlic, thinly sliced
• 8 cups fresh spinach leaves
• 1 cup diced sun-dried tomatoes, packed in oil
• salt and pepper, to taste
• 1 cup almond or soy milk
• 1 cup chicken broth
• 1 tsp dried basil
• 2 Tbsp honey

Heat the oil in a sauté pan and add garlic. Allow garlic to fry for 2–3 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 5–10 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.