25 March 2010

Beyond Brown Rice Pasta

1/2 can tuna, drained
2 tsp. mayonnaise
1/4 tsp. dijon mustard
asparagus, chopped and steamed
1/4 red bell pepper, diced and steamed
freshly ground pepper

Are you tired of plain rice pasta? Do you long for something more like the whole wheat pasta you used to eat before abandoning gluten? I did. So when I spotted this multi grain penne I jumped at the chance to try it. It is made from Rice, Quinoa and Amaranth and cooks in 8-9 minutes. Its texture seems to me to be in between that of brown rice and whole wheat pasta, a little more firm than the former. The taste is more complex than just rice pasta. I really like it. I did notice that some other GF blogs have given it a definite “thumbs down” but I suspect they overcooked it. The box says to boil for 12-15 minutes! One thing I have learned in life is to cook rice pastas for 6-8 minutes and check them and only then let them cook on if they need it. Hate mushy pasta big-time. The pasta in my photo took a bit over 8 minutes and was perfect.

According to the nutritional label on the box, 2 oz. of this pasta contains 200 calories, 1.5 g fat, and 3 g fiber and 5 g protein. It also contains Xanthan Gum, for those of you who are interested.

So try it and see how you like it. I found it at PCC Market in Issaquah, WA. I have heard some people got it at Whole Foods and it is available on line as well. It would be interesting to see who else likes this product. If you’ve tried it, leave a comment.

Karen, herself

No comments: