HOWEVER, from the depths of darkness came a shining star in the form of our Guest Chef Julie C., from Valencia, CA.
Julie is a wife and Mama to 3 hungry boys who bring home stray friends all the time. She says she cooks in vats to make sure they all have enough to eat. Julie says her kitchen is her "Happy Place" and Garlic Festival Foods makes it that much happier.
After Julie started plying us with recipes and pictures that made our mouths water, we offered her a guest blogger position with Garlic Festival Foods..
This is her first recipe with many more to come!
2 Tablespoons Butter
2 Tablespoons Olive Oil (EVOO is fine)
1 Large Yellow or Sweet Onion (Chopped into bite size pieces)
1 Heaping Tablespoon Garli Garni
1 Cup Orzo (uncooked)
1 Cup White Rice (uncooked)
1 Carton Chicken Broth (32 ounces)
2 Cups Broccoli Florets (raw and cut to the same size pieces)
3 Heaping Tablespoons Sun Dried Tomatoes
1 14.5 oz Can Chopped Stewed Tomatoes
1 cup of left over chicken (cubed).....or add whatever left over seafood.
1 cup Sour Cream (Fat Free Sour Cream can be used!)
Melt the butter and olive oil in a lidded deep skillet over medium low heat. Add the uncooked Orzo and Rice and stir until it is covered with the butter and the oil. As it begins to brown (keep stirring) Sprinkle the Tablespoon of Garli Garni and stir to mix. You will thank me for the smell in your kitchen!
Add the carton of Chicken Broth, Sun Dried Tomatoes, Chopped Stewed Tomatoes and the rough chopped onion. Stir to combine. Bring to a boil and immediately cover the pan and reduce the heat to simmer and set a timer for 12 minutes. At 12 minutes, Open the lid, stir rice and orzo and add in the Broccoli and Chicken Pieces. Stir well and cover the pan for an additional 5 minutes - or until rice is tender and liquid is absorbed.
At the end of the 5 minutes, add the Sour Cream and stir to combine!
Remove from Heat and cover for 2 minutes.
Dinner is READY! Eat and enjoy~!
Like Julie's recipe? Leave a comment and let us know!