Gluten-free orzo bowls with broccoli, sun-dried tomatoes, and pistou
Gluten-Free, Soy-Free, Vegetarian
20 – 30 Minutes
Pistou, a French cousin of pesto, elevates fresh broccoli, sun-dried tomatoes, and gluten-free orzo for a dinner bowl as simple as it is tasty.
In your bag
- 2 ounces sun-dried tomatoes (not in oil)
- 1¼ cups gluten-free quinoa orzo
- 3 tablespoons pine nuts
- 1 pound broccoli
- 1 or 2 shallots
- ½ teaspoon red chile flakes (optional)
- Sun Basket pistou (basil - Parmesan - fresh garlic - olive oil - salt)
- ½ 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.
Protein: 20g (40% DV), Fiber: 10g (40% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 2.5g, Saturated Fat: 9g (45% DV), Cholesterol: 35mg (12% DV), Sodium: 580mg (24% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 72g (24% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk.