I've made soups/stews with rice pasta. For me, the trick is to toss it in just about 5 minutes before serving, and be SURE only to cook enough for one meal. That works well enough, but any leftovers will have the consistency of glue.
Interesting Dotslady. Last fall I bought a box of the Red Inca Quinoa. On one of my flights, I had a rice/red quinoa pilaf. It was very good. So I tried it at home. I quite like the mix of the two.
I find the shipping for ordering on-line very expensive too. I always like to try a product before purchasing a large quantity. And if I can ind it in my local community, I buy it there. It's good to support the stores where I live so that they'll continue to carry the products and possibly bring in more.
I visited that quinoa.net site Nomad - good site. Ironically I also had a book (The Clear Skin Prescripton by Dr. Perricone) open to a quinoa recipe and they noted the same site! So, here's a snippet for clarification:
"Quinoa is not a true cereal grain but is technically a fruit of the Chenopodium family. Chenopodium plants have characteristic leaves shaped like a goose foot. The genus also includes our common weed, lamb's-quarters. Quinoa is an annual herb that grows from three to six feet high, and like millet its seeds are in large clusters at the end of the stalk."
Also, you can order in bulk - by case, or contact your grocer to order. They're in Gardena, CA. Right now you can order INCA RED QUINOA in single boxes $2.99 ea. I did a mock order to figure shipping: for 6 boxes s/h was $9.50 to my zip code in OK. Just fyi. If I couldn't get this at my grocer, I might buy those boxes and put them in the freezer or ask some friends to go in on it.
My Clear Skin book says (as does the quinoa site) that quinoa contains more protein than any grain at an avg of 16.2% (wheat: 14%). SOME varieties have 20%!
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Yes it is. I've been using it for years. It is particularly good to make GF Tabuleh. The question was about pasta. However the confusion prompted me to search Ancient Harvest's site and I found they do make a pasta but I haven't seen it in stores where I live. Please do not suggest ordering on-line. Shipping is too expensive to be worthwhile and cross border issues too great. www.quinoa.net/Quinoa_Pasta/quinoa_pasta .html
I haven't seen the Quinoa pasta. What brand is it? I've found Pastariso pasta does not break down with cooking. It stays firms and doesn't get mushy. I actually don't cook pasta very often but I love the Thai Kitchen noodle packages. I like them mushy.
My favorite pasta all together is Quinoa! I have had the best luck with it as a substitute for everything. I've even broken the spaghetti up into little pieces and used it much like I would use cous-cous!
Fitness Minutes: (0) Posts: 64 2/18/07 9:58 A
I have also found the quinoa pasta to be sturdy as well. I haven't noticed any odd aftertaste, but I always have it was a tomato sauce. Plus getting it in multi-colors makes the food a little more interesting.
Fitness Minutes: (6,827) Posts: 8,254 2/17/07 6:30 P
When first diagnosed, I also ate the corn pastas, but the rice ones are more nutricious (brown rice), so I now stick to those. I preferred the corn ones, but have to go with what is better for me. You can't miss the corn pasta's; they are bright yellow!
I only use chinese rice stick noodles or vermicelli and if you don't over cook them and you put them in the fridge in a container they shouldn't turn to much. The only kind of rice noodles I have turn to much are the instant rice noodles in the packages.
If you can eat corn - they make really delicious corn pastas and I just made spaghetti the other night and put it in the fridge and ate it for lunch the next day and it was fine.
Fitness Minutes: (439) Posts: 368 2/17/07 10:39 A
I eat rice pastas too. You could try penne rice pasta as it is a little thicker than macaroni elbows! Our pastas do get mushy really fast and they are much more starchy than regular when they are cooking. You really have to make sure you have alot of water in a pot when cooking GF pastas as the starch coming off it as it is cooking makes the water very thick. So not only do you have to have enough water to allow the pasta to expand, but to also allow for the starch thickness. I prefer to put rice in my soups. I use either brown rice or a mix of brown and wild.
I'm wondering about the noodles they sell in Noodle restaurants.. Pho pad noodles, that sort of thing...I need to find out if they are gluten-free, because thats a great meal with the noodles, broth, veggies, and a little meat or sea food.
Fitness Minutes: (6,827) Posts: 8,254 2/17/07 7:06 A
I eat rice pasta all of the time, but only in one sitting as it does get mushy. Don't cook it too long - maybe 5 minutes. I really don't notice a difference in taste (maybe texture) as spaghetti sauce masks any flavor. Never tried lentil pasta - but I might now.
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I have not experimented myself, yet, though I have purchased some brown rice sphaghetti (still in the box). A friend of mine was telling me that the rice pasta turns to mush pretty fast, and I notice on my box it says to make sure not to over-cook and to rinse it in cold water (which stops the hot pasta from cooking)...sounds like this would not be a good candidate for a soup ingredient! I don't know about lentil pasta, though.
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