Trader Joe’s Chickpea and Red Lentil risoni offers orzo lovers a legume-based alternative ($2.99 for a 10.58 oz box). I’ve been meaning to try Banza’s chickpea-based pasta out of curiosity but haven’t gotten around to it. So this was our first go with a legume-based stand-in.
So, there’s one funny thing about the risoni. It comes in a 10.58 oz box which ends up being a little less than 1 3/4 c. of risoni. You don’t quite get two batches out of a single box, based on the cooking directions. It’s a little odd, but it’s probably just a quirk of converting from metric to US measurements.
When cooked, it has a nice heft and stays fairly firm. I ended up cooking it for two minutes longer than the package recommends. 11 minutes versus the nine on the box.
I tried it two ways, one more like a basic pilaf, cooked with water and then mixed with butter and parmesan cheese and topped with toasted almonds and parsley. It would make a hearty, delicious side dish.
I also made a riff on the Farro and Kidney Beans with Charred Scallions that appears in Bryant Terry’s upcoming vegan cookbook, Vegetable Kingdom (out February 11). The 3/4-ish cup of risoni is cooked in 50/50 coconut milk and water and spiced with allspice, cayenne and salt. I charred the green onions, then added smoked paprika, thyme and cayenne with the kidney beans. It’s a filling, nutritious, high protein vegan meal that got high marks from the husband when he took it for lunch the next day.
I really like the risoni. It stays firm and would be great as a stand-in for any of your favorite pasta salads or as the foundation for a tomatoey meat sauce.
It was also super tasty with kale pesto, but it was kind of ugly to look at when mixed together. So if you don’t care and you’re just shoveling it in while sitting at your desk, kale pesto is a good, too.
Check out our other recent “We Trieds” from Trader Joe’s:
Protein Patties (Plant-Based Burgers)
Furikake (Sesame and Seaweed Sprinkle)
Adapted from a recipe in Bryant Terry's Vegetable Kingdom.
Combine the coconut milk, water and risoni in a medium sauce pan. Bring to a boil, then reduce heat to low and cook for 11 minutes. When done, cover and set aside for 5 minutes. All the liquid should be absorbed.
In a non-stick skillet, melt the coconut oil over medium-low heat. Add the scallions and cook until starting to brown, stirring occasionally. Add the garlic and cook just until fragrant, about a minute. Stir in the paprika, thyme, kidney beans and cayenne and cook until heated through about 3 minutes. Stir in the cooked risoni and season to taste with salt and pepper. Garnish with parsley, if using.
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