In order to bring you the best organic produce, some ingredients may differ from those depicted.
Orzo bowls with broccoli, sun-dried tomatoes, and pistou
Soy-Free, Family-Friendly, Mediterranean, Vegetarian
2 Servings, 680 Calories/Serving
Fresh, herb-packed pistou and sweet sun-dried tomatoes add Mediterranean flair to this easy vegetarian orzo dish.
In your bag
- 1 ounce sun-dried tomato strips (not in oil)
- 5 ounces orzo
- 2 tablespoons pine nuts
- ½ pound organic broccoli
- 1 organic red onion
- 1 teaspoon red chile flakes (optional)
- Sun Basket pistou (EVOO - basil - Parmesan - garlic)
- 3 tablespoons crumbled goat cheese
Keep an eye on the pine nuts as they toast; it only takes a moment for these delicate and fatty nuts to burn. Remove them from the heat just as they start to turn light brown and become buttery fragrant.
Calories: 680, Protein: 19g (38% DV), Fiber: 9g (36% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 6g (30% DV), Cholesterol: 20mg (7% DV), Sodium: 360mg (15% DV), Carbohydrates: 75g (25% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (pine nut), Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Soak the sun-dried tomatoes
In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry, then coarsely chop.
While the tomatoes soak, prepare the orzo.
Cook the orzo
While the orzo cooks, prepare the pine nuts and the vegetables.
Toast the pine nuts
Prep and cook the vegetables; finish the dish
- Cut the broccoli into long spears; halve or quarter any thick spears lengthwise.
- Peel and finely chop enough onion to measure ¼ cup [½ cup].
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 soaked sun-dried tomatoes dry.
- Fill a pot with water for the orzo.
- Time the orzo.
- Measure the onion.
- Garnish with the pine nuts and goat cheese.