Mediterranean orzo bowls with pistou

Vegetarian, Gluten Free, Soy Free

2 Servings, 750 Calories/Serving

20 Minutes

Pistou is the French answer to pesto, minus the pine nuts. For this fast, gluten-free pasta dish, we sprinkle the pine nuts on top, and stir in umami-rich sun-dried tomatoes and vitamin-rich broccoli spears. Our quinoa orzo can stand head-to-head with any wheat equivalent. Plus, it cooks just as quickly, so this dish comes together in only 20 minutes.

Ingredients

  • 1 ounce sun-dried tomatoes
  • ¾ cup gluten-free quinoa orzo (quinoa - rice)
  • 1 tablespoon pine nuts
  • 6 ounces broccoli
  • 1 to 2 shallots
  • ½ teaspoon Aleppo chile flakes (optional)
  • Sun Basket pistou (basil - Parmesan - fresh garlic - canola olive oil blend - salt)
  • 1½ ounces crumbled goat cheese

Instructions

1

Soak the sun-dried tomatoes; cook the orzo

In a small bowl, cover the sun-dried tomatoes with hot tap water. Let soak until soft, 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the orzo and cook until just tender, 7 to 9 minutes. Drain, reserving ¼ cup pasta cooking water. While the orzo cooks, toast the pine nuts and prepare the vegetables.

2

Toast the pine nuts

In a dry pan over medium heat, toast the pine nuts, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate to cool.

3

Prep and cook the vegetables

  • Cut the broccoli into long florets, including the stem; quarter the florets lengthwise into thin spears.
  • Peel the shallot; thinly slice the shallot crosswise into rings.
  • Drain the sun-dried tomatoes, then coarsely chop.
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 shallot, sun-dried tomatoes, and as much Aleppo chile as you like. Cook, stirring occasionally until the broccoli spears are soft, 2 to 3 minutes.
Stir in the cooked orzo and ¼ cup reserved pasta 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.

4

Serve

Transfer the orzo to individual plates. Garnish with the pine nuts and goat cheese, and serve.

Nutrition per serving: Calories: 750, Protein: 24 g, Total Fat: 44 g, Monounsaturated Fat: 21 g. Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 20 mg, Carbohydrates: 70 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 780 mg

Contains: milk, tree nuts

Similar Recipes

Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free
Beef Bolognese with polenta and romaine salad
Gluten Free, Soy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free