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Explore Cuisine Organic Chickpea Risoni -- 10.6 oz

Explore Cuisine Organic Chickpea Risoni
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Explore Cuisine Organic Chickpea Risoni -- 10.6 oz

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Explore Cuisine Organic Chickpea Risoni Description

  • USDA Organic
  • Non-GMO Project Verified
  • Gluten Free
  • 12g of Protein Per Serving

In Italian “Riso” means rice and “Oni” means more than. Combined, these words name our innovative product Organic Chickpea Risoni, made from only one ingredient, so no additives! It’s naturally high in plant-based protein, a good source of fiber and gluten-free. Perfect for risotto, salads, and soups.

Free Of
Gluten, GMO.

*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 (56 g)
Servings per Container: 5
Amount Per Serving% Daily Value
Total Fat3 g3%
  Saturated Fat0.05 g2%
Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate33 g12%
  Dietary Fiber8 g29%
  Total Sugars1 g
  Includes Added Sugars0 g0%
Protein12 g25%
Vitamin D0 mcg0%
Calcium50 mg4%
Iron2.6 mg15%
Potassium570 mg10%
Other Ingredients: Organic chickpea flour.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Wild “Rice” Stuffed Peppers

A red bell pepper can add crunch and color to any recipe, but its sweet, distinctive zest can stand on its own, brightening your plate with vibrant color and flavor. These vegetarian stuffed peppers are a technicolor treat and a filling main course. Plus, they’re gluten, grain and dairy free! This version skips the rice in favor of chickpea risoni pasta, which mingles with mushrooms, garlic, onion and fresh parsley for a plant-based meal that is bursting with vegetable goodness. Vegetarian Stuffed Peppers in a Glass Dish on a Marble Table |

Wild “Rice” Stuffed Peppers

  • 1 10.6 oz. box Explore Cuisine Organic Chickpea Risoni
  • 5 large red bell peppers
  • Olive oil (to drizzle)
  • 3 Tbsp. Nutiva Buttery Coconut Oil
  • 1/2 cup mushrooms (diced)
  • 2 tsp. garlic (minced)
  • 1/2 brown onion (diced)
  • 2 Tbsp. fresh parsley (diced)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  1. Preheat oven to 425 degrees F.
  2. Cook chickpea risoni according to package directions, ensuring water is boiling before adding pasta. Drain and set aside.
  3. Cut tops off peppers and remove seeds. Arrange pepper bottoms and tops on baking tray, drizzle with olive oil and bake 15 minutes.
  4. In medium pot over medium heat, add buttery oil. Sauté mushrooms, onion, garlic, parsley, salt and pepper 3 minutes or until translucent.
  5. Stir in risoni until well combined.
  6. Remove peppers from oven and fill with rice mixture.
  7. Increase oven temperature to 450 degrees F and bake for another 15 minutes.
  8. Sprinkle with fresh parsley and replace pepper tops.

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