Tri-colored Orzo is a combination of plain, tomato and spinach orzo. This orzo is perfect as a bedding for chicken or fish or lightly tossed with a vinaigrette as a salad. Try our Tri-colored Orzo with herbs and butter or your favorite sauce.
Orzo, Spinach Orzo, Tomato Orzo. (Contains Wheat, Gluten)
Orzo [Drum Semolina, Niacin, Ferrous Sulfate (Iron), Thiamine Mononitrate, Riboflavin, Folic Acid], Spinach Orzo [Durum Semolina, spinach, niacin, ferrous sulfate (iron), thiamine mononitrate, riboflavin, folic acid], Tomato Orzo[Durum Semolina, tomato, niacin, ferrous sulfate (iron), thiamine mononitrate, riboflavin, folic acid].
Pasta made from durum semolina flour. The pasta is formed into orzo (rice) shaped individual pieces. This is a colorful blend of plain, tomato, and spinach orzos.
Color: Mixture of yellow, pale orange and pale green orzo.
Flavor: Typical of pasta, slight tomato and /or spinach flavor, free of any off -flavors.
Size: Approximately 1/3 inch in length, rice shaped.
Heat Level: N/A
Orzo, Spinach Orzo, Tomato Orzo.
Contains Wheat, Gluten.
Packaging & Storage
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <100,000 cfu / g
COLIFORM: <250 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 55g (uncooked)|
|Amount Per Serving|
|Calories 367||Calories from Fat 10|
|% Daily Value *|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|
Serve with butter and herbs or use in stuffing, as a bedding for meats or in salads.
Recommended Preparation Instructions:
Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to a boil, reduce heat and simmer for 10 minutes until tender yet still al dente. Drain off excess water. Add uncooked Orzo to soups during last 10 minutes of cooking.
One cup dry yields 3 cups cooked.