Shiloh Farms Organic Orzo Description
Made from durum wheat semolina flour, Orzo pasta is a versatile ingredient that maintains its shape when cooked. A convenient side dish that is wholesome, hearty, and ready in 10 minutes!
Directions
Add ½ cup of orzo to 1 cup boiling water. Reduce heat, cover, and simmer 8-10 minutes, stirring occasionally. Season and serve.
Suggested Uses:
-
Use in place of risottos, soups, or salads.
-
For added flavor, cook in broth and herbs.
-
Stir in pilafs or stuffing for added texture.
*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: 1/3 cup Dry (56 g)
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 42 g | 15% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 2 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 6 g | 12% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0.4 mg | 2% |
|
| Potassium | 120 mg | 2% |
|
Other Ingredients: Organic wheat flour.
This product was packaged using equipment that also handles wheat, soy, sesame, & tree nuts.
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
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Reviews
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Meatball Orzo Casserole
[vc_row][vc_column][vc_column_text]There’s nothing cozier than this warm, bubbly meatball casserole fresh from the oven. This creamy orzo bake delivers all the comfort food vibes – without the heavy cream. Instead, a velvety coconut milk Alfredo sauce wraps tender homemade meatballs, orzo pasta and broccoli in rich, dairy-optional goodness. Perfect for busy weeknights, picky eaters and anyone who loves a hearty, cheesy casserole, this dish comes together easily and can be made completely dairy-free with a few simple swaps. Get ready for a new family favorite.
Meatball Orzo Casserole
Meatballs
- 1 lb. ground beef
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. Italian seasoning
- 1 Tbsp. ground flaxseed
- 2 Tbsp. water
- 1/4 cup minced broccoli florets
Casserole
- 13 oz. light coconut milk
- 2 Tbsp. nutritional yeast
- 1/4 cup finely grated parmesan (or dairy-free parmesan)
- 1 garlic clove (minced)
- 8 oz. orzo pasta
- 1-1/2 cups broccoli florets (fully thawed if frozen)
- 1 cup shredded cheese (or dairy-free cheese)
- Preheat oven to 350 degrees F.
- In mixing bowl, combine all ingredients for meatballs.
- Onto baking sheet, arrange 1 tablespoon scoops of meatball mixture. Bake 20 minutes.
- In pot, cook orzo al dente, per package instructions.
- In mixing bowl, whisk together coconut milk, nutritional yeast, grated parmesan and minced garlic until well combined.
- To 9x13-inch baking pan, add orzo, broccoli florets and cream sauce. Add cooked meatballs and stir. Top with shredded cheese.
- Set oven temperature to 450 degrees F.
- Bake casserole 10 minutes until cheese is melted and bubbly. Serve warm.
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