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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Signature Sauce

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

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 740 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
  • Sunbasket pistou (basil - Parmesan - fresh garlic - olive oil - salt)
  • ½ cup crumbled goat cheese

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in 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.


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.


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.


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.


Transfer the orzo and vegetables to individual bowls. Garnish with the pine nuts and goat cheese and serve.
Kids Can!
  • Pat the sun-dried tomatoes dry.
  • Add the pistou to the orzo.
  • Garnish the orzo bowls.
  • Set the table.
  • Put away any leftovers.