Although we don’t guarantee it, we’ve heard that when people eat this orzo they can actually smell the turkey cooking. This essence-of-fall orzo is one not to miss.
-
Pairs well with these flavors:
Browned butter, cinnamon, nutmeg, brown sugar, onions, goat cheese, mushrooms.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Brown Butter Sage Cream Sauce
- Portabella & Roasted Garlic Sauce
- Mission Fig Balsamic
- Modena Barrel-Aged Balsamic
-
- Autumn Harvest Fall Salad with Butternut Squash, Chèvre & Champagne Vinaigrette
- Autumn Harvest Orzo Holiday Stuffing
- Autumn Harvest Orzo with Caramelized Vegetables
- Shiitake Sauce with Autumn Harvest Orzo
-
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.
-
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Chestnuts, Pumpkin, Whole Wheat Durum Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Spices, Egg Whites, Wheat Gluten, Sugar, Salt, Sage, Natural Coloring, Spices for Coloring.
CONTAINS: Egg, Tree Nuts, Wheat.
