Jovial Organic Grain Free Cassava Orzo Pasta Description
- Grain Free and Paleo Friendly
- 4g of Fiber per 2 oz. Serving
- 100% Organic Ingredients
- Cooks Firm and Tastes Great with All Types of Sauces
- Produced in a Dedicated Gluten Free Facility
Crafted in Italy by artisan pasta makers using the same family traditions for over a century, our grain free orzo cooks up firm and tastes delicious. Free from gluten, grains, legumes, gums, and lectin, this is a pasta that everyone can enjoy!
Certified Organic, Gluten Free, Non GMO, Kosher, Glyphosate Residue Free
*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.
Nutrition Facts
Serving Size: 2 oz (57 g)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Unsaturated Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Potassium | 240 mg | 6% |
|
| Total Carbohydrate | 49 g | 18% |
|
| Dietary Fiber | 4 g | 14% |
|
| Sugars | 2 g | |
|
| Protein | 1 g | |
|
| Vitamin D | 0 mcg | 0% |
|
Other Ingredients: Organic cassava flour, water.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
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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!
