Like brown rice
pasta. Specifically Tinkyada's Brown Rice Pasta.
It cooks up the same way as wheat pasta. It looks like wheat pasta.
And it tastes like wheat pasta. Sometimes non-wheat pasta can be
mushy. Tinkyada's is not. It's actually pretty good and you can't
tell the difference.
Laat night I made a
dish that I liked so much I thought I'd write it down here. As much to
share with others as for me to remember. I look up more recipes from my
own blog than I do my recipe book.
Rice Pasta with
Peppers & Chicken Sausage
1 package
Tinkyada Brown Rice Pasta Vegetable Spirals
2 package
Wegmans' Apple & Onion Chicken Sausage
1 package
tri-colored peppers (1 red, 1 orange, & 1 yellow)
1 onion
2 TBSP
Stonybrook Delicata Squash Seed Oil
Slice the
peppers into strips. Dice the onions. Saute both in vegetable oil. I
cook mine until they burn in the pan. I would have roasted them ahead of
time, if I'd thought of it. Cook up the sausage, cut into pieces, and add
to the peppers & onion. Cook up the pasta & drain. Mix
everything together, drizzle a couple tablespoons of squash seed oil over the
top. Toss & serve.
If I hadn't been
forced to eat gluten-soy-dairy-sugar-free, I never would have
tried this recipe. And that would be a shame, because this is really
good. And Drew loves it too. What he loves more that I because I do the majority of
the cooking now to make sure it's something I can eat. (Lucky b'tard!)
