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
Gluten-Free, Soy-Free, Vegetarian
2 Servings, 740 Calories/Serving
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)
- Sunbasket pistou (basil - Parmesan - fresh garlic - olive oil - salt)
- ½ cup crumbled goat cheese
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.
Wash produce before use
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.
- Pat the sun-dried tomatoes dry.
- Add the pistou to the orzo.
- Garnish the orzo bowls.
- Set the table.
- Put away any leftovers.