Delallo Gluten Free Corn & Rice Pasta Orzo No.65 Description
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Made In Italy
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Made with Corn and Rice
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Wheat Free
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Cook 11 Minutes
Made deep in the heart of Puglia, our gluten-free pasta beginsas a delicate blend of corn and rice expertly milled to create flavorful expertly milled to create flavorful authentic pasta with the perfect al dente bite.
Our facility is both a molino and pastificio (mill and pasta factory) dedicated solely to wheat-free products with no risk of cross contamination. We source only the highest quality of raw ingredients from Northern Italy for 100% Italian pasta rich with tradition and generations of pasta-making experience.
Our signature robust flavor and firm texture make Delallo the ultimate gluten-free substitute for traditional wheat pasta Enjoy!
Directions
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Bring 4 quarts of water to a rolling boil
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Add approx 1 tbsp. salt, never oil
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Add pasta to water and stir.
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To bring water back up to a boil, cover with lid.
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Once boiling remove lik stirring occasionally to prevent sticking. Cook for 4 minutes, until al dente.
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Drain (never rinse) and immediately toss with desire sauce in a saucepan.
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Cook together for about 2 minutes on high heat to marry flavors, and serve
Free Of
Gluten
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 2 oz Dry
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Calories from Fat | 15 | |
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| Total Fat | 1.5 g | 2% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 g | 0% |
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| Total Carbohydrate | 44 g | 15% |
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| Dietary Fiber | 1 g | 4% |
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| Sugars | 0 g | * |
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| Protein | 3 g | * |
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| Iron | | 2% |
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*Daily value not established.
Other Ingredients: 70% Corn and 30% Rice
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Roasted Veggie Lemon Orzo Salad
This vibrant, picnic-perfect salad yields a burst of lemony and savory flavors in every bite. An easy plant-based dish to prepare for lunch or dinner, it features a combo of tender orzo and beans, plus roasted tomatoes, bell peppers and brussels sprouts.
Roasted Veggie Lemon Orzo Salad
Salad
- 2 cups orzo
- 16 cups water
- 15 oz. canned chickpeas (drained & rinsed)
- 15 oz. canned red kidney beans (drained & rinsed)
- 2 cups mini bell peppers or sweet peppers (chopped)
- 2 lbs. baby brussels sprouts (halved)
- ½ cup toasted walnuts
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- Fresh parsley (to garnish)
Lemon dressing
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice
Salad
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Arrange bell peppers and brussels sprouts in a single layer on baking sheet. Drizzle with olive oil and season with salt, black pepper and garlic powder.
- Bake for 15-20 minutes or until veggies are charred, wilted and tender. Remove from oven and let cool slightly.
- While veggies cook, prepare orzo. In large pot, combine orzo with water and 1 teaspoon salt. Bring to boil according to package directions. Drain orzo, then fluff with a fork. Let cool.
Lemon dressing
- In bowl, mix olive oil and lemon juice until combined. Season with salt and black pepper to taste.
Assembly
- Spoon orzo into serving bowl. Top with drained chickpeas, red kidney beans, roasted veggies and walnuts. Drizzle with lemon dressing, Gently toss to combine, garnish with parsley and serve.
Order the ingredients you need to make this colorful recipe at Vitacost.com!
