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Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Active Time:15 minsTotal Time:30 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
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These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
1cupthinly sliced sun-dried tomatoes in oil, plus2tablespoonsoil from jar, divided
1mediumshallot, thinly sliced (about½cup)
1cupwhole-wheat orzo
3cupsunsaltedvegetable broth
2(15-ounce) cansno-salt-added cannellini beans, rinsed
1(14.5-ounce) jarmarinated quartered artichoke hearts, drained
½teaspoonsalt
½teaspoonground pepper
1(5.2-ounce) packagegarlic-and-herb spreadable cheese (such as Boursin)
1tablespoonbalsamic vinegar
¼cupchopped fresh basil
Directions
Heat 2 tablespoons sun-dried tomato oil in a large nonstick skillet over medium heat. Add sliced shallot; cook, stirring often, until aromatic and translucent, about 6 minutes.
Stir in 1 cup orzo; cook, stirring often, until toasted, about 1 minute. Add 1 cup sun-dried tomatoes, 3 cups vegetable broth, the rinsed beans, the drained artichoke hearts and ½ teaspoon each salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and simmer until the orzo is al dente, about 15 minutes.
Nutrition InformationServing Size: about 1½ cupsCalories 468, Fat 23g, Saturated Fat 8g, Cholesterol 25mg, Carbohydrates 55g, Total Sugars 3g, Added Sugars 0g, Protein 16g, Fiber 13g, Sodium 745mg, Potassium 724mg
Nutrition Information
Serving Size: about 1½ cupsCalories 468, Fat 23g, Saturated Fat 8g, Cholesterol 25mg, Carbohydrates 55g, Total Sugars 3g, Added Sugars 0g, Protein 16g, Fiber 13g, Sodium 745mg, Potassium 724mg
Serving Size: about 1½ cups
Calories 468, Fat 23g, Saturated Fat 8g, Cholesterol 25mg, Carbohydrates 55g, Total Sugars 3g, Added Sugars 0g, Protein 16g, Fiber 13g, Sodium 745mg, Potassium 724mg
Frequently Asked QuestionsYou can use any type of bean, including navy beans and chickpeas. They all work well. We recommend using a no-salt-added version to help reduce sodium intake.Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding broth or a little water if the dish is too thick. Alternatively, microwave leftovers on Medium in 30-second increments until the desired temperature is reached. Remember to stir halfway through the heating process.Use sun-dried tomatoes and the oil they are packaged to enhance the flavor of many of your favorite dishes. These tomatoes add a burst of flavor and vibrant color to appetizers, soups, sauces, pasta and more. The oil is delicious in salad dressings.For a balanced meal, we’d suggest pairing it with one of our delicious healthy salads, like ourGuacamole Chopped SaladorCucumber, Tomato & Feta Salad.
Frequently Asked Questions
You can use any type of bean, including navy beans and chickpeas. They all work well. We recommend using a no-salt-added version to help reduce sodium intake.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding broth or a little water if the dish is too thick. Alternatively, microwave leftovers on Medium in 30-second increments until the desired temperature is reached. Remember to stir halfway through the heating process.
Use sun-dried tomatoes and the oil they are packaged to enhance the flavor of many of your favorite dishes. These tomatoes add a burst of flavor and vibrant color to appetizers, soups, sauces, pasta and more. The oil is delicious in salad dressings.
For a balanced meal, we’d suggest pairing it with one of our delicious healthy salads, like ourGuacamole Chopped SaladorCucumber, Tomato & Feta Salad.
EatingWell.com, January 2025
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture.Delalo, biodynamic organic whole wheat pasta, orzo #65
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture.Delalo, biodynamic organic whole wheat pasta, orzo #65
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
United States Department of Agriculture.Delalo, biodynamic organic whole wheat pasta, orzo #65
