ORZO, BLACK BEAN
| 5# Bag | $33.75 |
ORZO, BLACK BEAN
BLBEANORZO-5
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.
Ingredient Statement:
Duram semolina flour, black bean powder, wheat protein isolate, dehydrated egg white, garlic powder, salt and cuttlefish ink. (Contains wheat & egg).
Product Description
The toothy, firm texture and subtle flavors lend its use to many different applications. Orzo maintains its shape and color dulls slightly when cooked. Orzo like many pastas, has become a flexible and 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.
Physical
Color: Black.
Flavor: Typical of pasta.
Size: Approximately ½ inch in length, rice shaped.
Chemical
Moisture: N/A Sulfites: Negative Heat Level: N/A
Ingredient Statement:
Duram Semolina Flour, Black Bean Powder, Protein isolate, Dehydrated Egg Whites, Wheat Garlic Powder, Salt, Cuttlefish Ink. (contains wheat & eggs)
Shelf Life: Min. 24 months (under optimum storage conditions).
Packaging: Bag in box, food grade paper bag or to customer specifications.
Storage Conditions: Store in a dry, cool place.
Microbiological
SPC: <100,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
| Nutrition Facts | |
|---|---|
| Serving Size 100g (uncooked) Number of Servings |
|
| Amount Per Serving | |
| Calories360 | Calories from Fat9 |
| % Daily Value * | |
| Total Fat g | % |
| Saturate1d Fat g | 2% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 2mg | 0% |
| Potassium mg | % |
| Total Carbohydrate 73g | 24% |
| Dietary Fiber 5g | 16% |
| Sugars 0g | |
| Protein 13g | % |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
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.
Recommended Preparation Instructions:
Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to boil, reduce heat and simmer for 12 minutes until tender, yet still al dente. Or, add uncooked Orzo to soup or stew during last 12 minutes of cooking. One cup dry yields 3 cups cooked.