Rice River Farms®

COUSCOUS, FREGOLA SARDA, MEDIUM

Description:

Fregola Sarda (pronounced FREG-o-la) is often referred to as Sardinian Couscous.  Fregare means “to rub” and this Fregola Sarda is made by rubbing coarse semolina wheat and small amounts of water together to create irregularly shaped nuggets that are dried.   These light golden to tan  nuggets are then toasted to a deeper shade of golden brown giving it a delicious roasted nutty flavor.  Dense and chewy, this pasta is wonderful as a side dish, in salads or cooked like risotto.  Preparation is easy, cook as you would any pasta to desired tenderness, then drain and fluff with fork.  Ideal for soups since it can absorb a large amount of water without getting mushy.  Fregola Sarda has a special kind of dietary fiber called resistant starch.  This starch helps maintain blood sugar and improves digestion.  This product contains Wheat.  Available in three different sizes, small, medium and large.

AVAILABLE IN 12 OZ POUCH

12 UNITS PER CASE

1 CASE MINIMUM

View packaging options

Suggested Use:

Use in Tabbouleh instead of bulgur wheat; serve with meat or seafood with all of your favorite sauces.  Prepare and toss with butter, parsley and chives.  Combine Fregola Sarda with sautéed sausage, herbs, tomatoes and cheese, layer in baking dish and sprinkle with breadcrumbs for a savory meal.  Use as a replacement for Israeli Couscous.  Great as a risotto substitute, salad, or vegetarian entree.  Delicious served under meat or in vegetable stew.

Lemon Artichoke Pasta Salad

•  12 oz of Fregola Sarda Medium
• 1 10 oz. jar Elki Lemon Artichoke Pesto (or Pesto of your choice)
• 1/2 Cup sun dried tomatoes chopped
• 1/2 Cup chopped fresh basil
• Fresh Mozzarella cheese
• Fresh arugula or spinach

Prepare Fregola Sarda according to directions.  Drain and rinse lightly with cool water.  Set aside to cool further.  To cooled pasta add pesto, tomatoes and basil.  Mix together until well combined.  Add chunks of fresh mozzarella.  Chill for at least 2 hours.  This salad can be made the day before to allow the flavors to fully combine.  Serve on a bed of fresh arugula, spinach or a combination.  

You can experiment with regular pesto, lemon juice and chopped artichokes if Lemon Artichoke Pesto is not available.

Compliments of the Gourmet Gallery, Edmond,OK