Mushroom & Asparagus Orzo Bowls
Mushroom & Asparagus Orzo Bowls

Mushroom & Asparagus Orzo Bowls

Orzo is usually used in soups but we decided to be a bit daring and add it into our Mushroom & Asparagus Veggie Bowl. Made with chickpeas, mushroom, crunchy asparagus, kale, and quinoa in a light creamy sauce and sprinkled with a hint of parmesan cheese, it’s the perfect lunch, ready in under five minutes.

Serving Size Info
Serving Size: 1 entree
Calories: 250 (kcal)
Sugar: 2 g
Sodium: 610 mg
Dietary Fiber: 10 g
Total Fat: 9 g

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Allergen Info
  • Allergen Notes:
  • Ingredients
  • Ingredients:
    Water, chickpeas, orzo (whole durum wheat flour), crimini mushroom, asparagus, kale, parmesan cheese (part-skim milk, cheese cultures, salt, enzymes), cream, chablis wine (wine, salt), onions, contains two percent or less of quinoa, cornstarch, roasted garlic, salt, spices, lemon juice.
  • Cooking Instructions
    Preparation Instructions: COOKING INSTRUCTIONS
    Keep Frozen Until Ready to Use.
    For Food Safety and Quality, Heat to a Minimum Internal Temperature of 165°F.
    Not For Use in Toaster Oven.

    MICROWAVE OVEN* (recommended method):
    1. Remove entrée from carton. Cut a 1-inch slit in center of film to vent.
    2. Microwave on HIGH for 3 minutes 30 seconds.
    3. Pull back film, stir and replace film.
    4. Microwave on HIGH for an additional 2 minutes 15 seconds or until hot. Let stand 1 minute in microwave before serving. Package is HOT.

    *Cooking Instructions developed using 1100 watt microwave. Microwave ovens vary. Times given are approximate.

    1. Preheat oven to 350°F. Do not exceed 350°F.
    2. Remove entrée from carton.
    3. Place bowl on a cookie sheet. Cut a 1-inch slit in the center of the film.
    4. Place cookie sheet with bowl in the center of the oven and cook for 40-45 minutes.
    5. Carefully remove cookie sheet with bowl from oven. Let stand 1 minute.
    6. Package is HOT.

    Carefully remove film and serve.