Hello, ladies,
I wasn't sure where to post this, but I have found a great pasta of brown rice and stone ground millet. It is by Orgran and is free of all our no-nos. The corkscrew pasta holds up well instead of tuning to mush.
Here are two recipes:
Pasta with fire roasted tomatoes
One 8 oz. package Orgran corkscrew pasta
1 can Muir Glen organic fire roasted diced tomatoes
10 black kalamata olives pitted (optional)
2 tbsp. olive oil
2 cloves garlic crushed or minced
juice of one-half lemon
1 tspn. anchovy paste (optional)
1/4 tspn. red pepper, or to taste
salt to taste
2 tbsp. slivered fresh basil (optional)
Serves 2 as entree, 4 as side dish
Cooking and prep time 30 minutes
Boil water for pasta in large pot. Meanwhile, in a skillet, heat olive oil on medium, then add garlic. When garlic turns golden, add tomatoes and anchovy paste, if you like anchovy flavor. Stir to blend in paste. Cook on medium for about 5-10 minutes, until sauce thickens a bit, then add olives, lemon juice, salt and red pepper. While sauce thickens more, cook pasta in boiling water according to package directions. You may need to reduce heat under sauce if too much liquid evaporates, or add a tbsp. or so of pasta water to sauce. Be careful not to overcook pasta so it doesn't turn mushy. When it is done, drain, plate and garnish with slivered basil.
Here is another recipe:
Lemony pasta with chard, mushrooms and pine nuts
One 8 oz. package Orgran corkscrew pasta
One bunch chard, washed and sliced into bite-sized pieces
1 c. shitake mushrooms (optional)
2 cloves garlic
3 tbsp. pine nuts
3 tbsp. olive oil
juice of 1/2 lemon
zest of one lemon
salt and pepper to taste
Serves 2 as generous main course, 4 as side dish
Prep time 30 minutes
While water for pasta is boiling, saute mushrooms and garlic on medium heat in a skillet that is large enough to ultimately hold the pasta. Boil pasta when water is ready, but undercook by about a minute, as you will finish it in skillet. When mushrooms are soft, add lemon juice, chard, and pinenuts and cook until chard wilts slightly, about 2 or 3 minutes. By now, pasta should be cooked. Drain it, and saute for about a minute with chard mixture, while zesting the lemon over the skillet and adding salt and pepper. For members of the family who can eat cheese, this is fantastic with grated parmesan.
Nicole Siebert