Project Description

Rice & Corn Macaroni

250g

ORGRAN Rice & Corn Pasta is a high quality multi award winning pasta carefully produced from a combination of rice and sun ripened corn. It is naturally wheat and gluten free and is also a delicious, versatile product that provides diverse nutrition over wheat pasta. Available in Spirals, Penne, Tortelli, Macaroni, Lasagne and Noodles.

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Rice Flour (87%), Maize Flour (13%)
Serving size: 62.5g
Energy Calories (kcal) per 100g 367
Energy Calories (kcal) per serving 229
Energy Kilojoules (KJ) per 100g 1535
Energy Kilojoules (KJ) per serving 957
Protein (g) per 100g 6.3
Protein (g) per serving 3.9
Carbohydrate (g) per 100g 79.8
Carbohydrate (g) per serving 49.9
Carbohydrate (% Daily Value) 17
Sugars (g) per 100g 0.8
Sugars (g) per serving 0.5
Starch (g) per 100g 79
Starch (g) per serving 49.4
Fat (g) per 100g 0.9
Fat (g) per serving 0.5
Fat (% Daily Value) 1
Saturated fat (g) per 100g 0.1
Saturated fat (g) per serving 0
Saturated fat (% Daily Value) 0
Trans fat (g) per serving 0
Fibre (g) per 100g 1.9
Fibre (g) per serving 1.2
Fibre (% Daily Value) 4
Sodium (g) per 100g 0.001
Sodium (g) per serving 0.001
Sodium (%Daily Value) 0
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value)
Iron (%Daily Value) 1
Calcium (%Daily Value) 0

Ocean Macaroni Cheese


  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m
  • Serves: 6

Ingredients

  • 1 package Orgran Rice & Corn Macaroni
  • Cod fillet, skinless and boneless
  • Salmon fillet, skinless and boneless
  • Smoked Haddock fillet, skinless and boneless
  • Milk
  • 1 Bay leaf
  • 1 Fish stock cube
  • 1 tablespoon Butter
  • 1 Shallot, chopped
  • 1 tablespoon White rice flour
  • Salt and pepper, to season
  • 3 tablespoons Parsley, chopped
  • Cooked prawns
  • 2 Handfuls Cheddar Cheese, grated
  • 2 Handfuls Parmesan Cheese, grated

Method

  • Cook the ORGRAN Rice & Corn Macaroni according to the packet instructions, then drain and put to one side.
  • Preheat the oven to 175°C/350°F and grease a shallow baking dish with a little butter,
  • Cut all the fish into chunks and place in a large frying pan with the milk, bay leaf and stock cube. Simmer for 10 minutes. Remove the fish with a slotted spoon and drain the milk into a jug.
  • In a separate saucepan, melt the butter and sweat the shallot for 5 minutes. Add the white rice flour to make a roux and cook for 2 minutes. Gradually add the flavoured milk, a little at a time, then season with salt and pepper and add the parsley, fish and prawns.
  • Pour the whole lot over the pasta and stir well until everything is well combined. Stir through the Cheddar cheese, then transfer to the baking dish and top with Parmesan.
  • Bake in the oven for 25 minutes and serve immediately.