Gluten-free orzo bowls with broccoli, sun-dried tomatoes, and pistou
Gluten-Free, Vegetarian, Soy-Free
Fresh, herb-packed pistou and umami-rich sun-dried tomatoes add Mediterranean flair to gluten-free orzo in this easy vegetarian main.
- 1 ounce sun-dried tomatoes (not in oil)
- ¾ cup gluten-free quinoa orzo
- 1 tablespoon pine nuts
- 6 ounces broccoli
- 1 or 2 shallots
- ½ teaspoon red chile flakes (optional)
- Sun Basket pistou (basil - Parmesan - fresh garlic - olive oil - salt)
- ⅓ cup crumbled goat cheese
Orzo is a member of a family of small pasta shapes collectively referred to as pastina in Italian. Orzo literally translates to “barley,” probably because of its barley-like shape.
Soak the sun-dried tomatoes
While the tomatoes soak, prepare the orzo.
Cook the orzo
While the water heats and the orzo cooks, prepare the pine nuts and the vegetables.
Toast the pine nuts
Prep and cook the vegetables
- Cut the broccoli into long spears; halve or quarter any thick spears lengthwise.
- Peel the shallots and thinly slice crosswise. Separate the slices into rings.
Stir in the orzo and reserved pasta cooking water and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the pistou. Season to taste with salt and pepper.
Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 30mg (10% DV), Sodium: 540mg (23% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 82g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk.