Rice Pasta is something I love to cook with.
Rice Pasta lists 2 ounces per serving (about 200 calories), but please believe me:
1 pound yields 16 generous servings in my dishes.
It may have to do with the fact that I use the pasta as a natural carrier for all the fantastic goodies I include in the dish, as in:
Less pasta, more goodies.
So in a serving of my pasta dishes, the caloric cost of my pasta proper is about 100 calories tops. In other words, a fantastic deal. You end up with a low carb highly nutritious pasta dish.
Here is one of my favorite rice pasta dishes: Overlaid with Asian Flavors (Matcha, Sake, Miso. Mmmmm). Gluten-Free. Vegan. Spreading the Superfoods really thick. And because I am using Levana Nourishments, as always, the recipe gets great simplified and streamlined
And because it is gluten-free, it doesn’t continue to absorb liquid as it sits, so its perfect to make in advance, as we do for Shabbos, and leftovers are as good or even better as the first serving. It doesn’t hurt that you don’t need to cook Rice pasta; Soak it, drain it, use it.
No problem dividing the Rice pasta recipe. But why should you?
Ingredients
- 1/2 cups toasted sesame oil
- 4 cups sliced shitaki mushroom caps, or diced portobello
- 2 pouches Levana Nourishments Mushroom Medley
- 1 tablespoon Matcha Tea, mixed with 1 cup very hot water
- 1/2 cup Miso paste, dark or light
- 1/2 dry sake (liquor stores)
- 2 cups loose fresh corn kernels (from about 2 ears corn)
- 2 cups fresh seaweed
- 1 pound Brown Rice Pasta, soaked in boiling water about 30 minutes, and drained
- 6 scallions, sliced very thin
Instructions
Heat the oil in a large skillet.
Add the mushrooms and saute until most liquids evaporate.
Add the meal replacement, tea mixture, miso paste and sake and cook just one more minute. If the mixture looks too thick, thin with a little water.
Add all remaining ingredients and mix thoroughly.
Serve hot or at room temperature
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