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Gluten-free orzo bowls with broccoli, sun-dried tomatoes, and pistou
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Gluten-free orzo bowls with broccoli, sun-dried tomatoes, and pistou

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 750 Calories/Serving

20 Minutes

Fresh, herb-packed pistou and umami-rich sun-dried tomatoes add Mediterranean flair to gluten-free orzo in this easy vegetarian main.

Ingredients

  • 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

Ingredient IQ

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.

Nutrition per serving

Instructions

1

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, 10 to 15 minutes. Drain the sun-dried tomatoes and pat dry, then coarsely chop.
While the tomatoes soak, prepare the orzo.

2

Cook the orzo

Bring a medium sauce pot of generously salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Drain, reserving ¼ cup pasta cooking water.
While the water heats and the orzo cooks, prepare the pine nuts and the vegetables.

3

Toast the pine nuts

In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool. Do not clean the pan.

4

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.
In the same pan used for the pine nuts, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the shallots, sun-dried tomatoes, and as many chile flakes as you like and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes.
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.

5

Serve

Transfer the orzo and vegetables to individual bowls. Garnish with the pine nuts and goat cheese and serve.

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.