ORZO, BLACK BEAN
| 5# Bag | $32.75 | |
| 12 unit case/12 oz. Bags | $117.45 | |
| 6 unit case/12 oz. Bags | $60.35 | |
| 10 unit case/11 oz. Jars | $99.23 |
ORZO, BLACK BEAN
BLBEANORZO-5, RR-BLBEANORZOBAG12, RR-BLBEANORZOBAG6, RR-BLBEANORZOS
Description:
Orzo is made with Durham Wheat Flour (Semolina) which makes it a pasta. The Orzo Is 1/3" long and rice shaped. The toothy, firm texture and subtle flavors lend it's use to many different applications. Orzo maintains its shape and color dulls slightly when cooked. Traditionally, Orzo has been used with rice to make Pilaf's. Orzo like many pastas, has become a versatile ingredient. In Italian, Orzo means "Barley." Since pasta doesn't contain any Barley the name is probably in reference to the shape of Orzo. Pasta has been a main stay ingredient in Italian cooking for centuries. Orzo is just one of the many shapes developed for specific uses.
Ingredients:
Duram semolina flour, black bean powder, wheat protein isolate, dehydrated egg white, garlic powder, salt and cuttlefish ink. (Contains wheat & egg).
Orzo can be combined with any number of herbs, vegetables and seafood for an unusual and striking plate presentation. Use in Pilafs, salads, sauces or simply dressed with a light pesto.
Basic Prep:
Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to boil, reduce heat and simmer for 8 minutes until tender, yet still al dente. Add uncooked Orzo to soups during last 8 minutes of cooking. One cup dry yields 3 cups cooked.