Has anyone ever tried brown rice pasta?

[npmommie]

I am trying to "brown" our house completely.........pasta is very popular here and we do use whole wheat on occasion, but the white pasta seems to be what is eaten most because the whole wheat pasta is just ok in taste kind of heavy depending on the brand,

so on my quest to totally brown the house here, I am thinking of trying brown rice pasta, i have heard its good and substitutes nicely for white pasta,

anyone ever try it
i saw this brand
http://www.tinkyada.com/ProList.htm

 

[mjkacmom]

I've tried white and brown rice pasta, and didn't care for it. I like whole wheat pasta, and love Dreamfields (added protien and fiber). Rice is also very expensive.

 

[jsmith]

someone posted here about pasta made from chickpeas that is high protien and fiber-and lower carbs i think-dont remember the name of it-but you could look into that.

 

[frndshpcptn]

I love brown rice pasta. I am gluten-free, so don't eat regular pasta anymore - but rice pasta (to me) is just as good.

Plus, it's less heavy, so it doesn't make you feel as stuffed / bloated after eating.

 

[Lisa loves Pooh]

I have used it once or twice and there is something I am doing wrong. It always seems too mushy.

 

[bookgirl]

someone posted here about pasta made from chickpeas that is high protien and fiber-and lower carbs i think-dont remember the name of it-but you could look into that.

ronzoni smartpasta very yummy and healthy

 

[ZPT1022]

I have celiac disease so I eat rice pasta. It's okay. I would much prefer to have regular pasta but that's not an option. I would never just eat the rice pasta plain or with a little bit of butter, salt and pepper like I would with the regular kind and I kind of miss that as a simple something to eat when my stomach is not feeling so great. Covered in a sauce though, it's not bad at all. Someone else mentioned the expense, it is definitely much more expensive than regular pasta. Trader Joe's has a good rice pasta and it's the best priced one I've seen so far.

 

[ZPT1022]

I have used it once or twice and there is something I am doing wrong. It always seems too mushy.

You're cooking it too long. It doesn't need nearly as long as regular pasta to be done

 

[JR6ooo4]

have you had black pasta?

MIL tried it at Regina's in my town. It is regular pasta (spagetti) died with squid ink!!!!!!

but she said it tasted normal, or at least good. Hehehehehee

Mikeeee

 

[Lisa loves Pooh]

You're cooking it too long. It doesn't need nearly as long as regular pasta to be done

I get that--but I follow the directions.

 

[ZPT1022]

I get that--but I follow the directions.

Weird! I'm just in the habit of checking the pasta every so often. I take a slotted spoon and pull one out and check it, and I rely on that more than keeping track of time. Then again when I cook I am totally stuck in the kitchen because I have so many things going on (even something easy like pasta night now requires two pastas, two garlic breads, etc... because of food allergies )

 

[MIGrandma]

I have been doing a gluten-free diet for 10 days now, self-diagnosing as I've had "stomach issues" to put it mildly, so decided to see if wheat could be the culprit and I am believing it is because my "issues" have greatly diminished in the past few days!!

I went to the local health food store a couple of days ago and bought several gluten-free items. Among them was a 12 ounce bag of Tinkyada penne pasta. I cooked one cup of it yesterday, and put spaghetti sauce over it, and I could not tell that it wasn't "regular" pasta at all. It is made from stone ground organic brown rice. Delicious, and I'm so happy I can still eat/enjoy pasta!!!

It definitely is more expensive though, the 12 ounce bag was $3. But I'm the only one who will eat it, so I won't go through it that fast.

 

[Imzadi]

someone posted here about pasta made from chickpeas that is high protien and fiber-and lower carbs i think-dont remember the name of it-but you could look into that.

That was me who posted about it. Here's the err, ad again.

People don't have to give up pasta anymore, especially if it's because of the high carbs. Unless you are allergic to chick peas, try Barilla Plus Pasta. It is the ONLY pasta I eat now as it is made specially to be high protein and low in carbs. Barilla Plus is made with chick peas & other high protein, high fiber & Omega 3 ingredients. Yet it tastes like regular pasta. It is a better choice for anyone who would still like to eat pasta, but not all the carbs. And it does NOT taste like boiled cardboard the way "whole wheat" pastas do. You do have to cook it a bit longer than regular pasta.

You can check the chart on the side of the box and at Barilla's website for the ratio of protein, fiber & Omega 3's vs. other foods: Link --> Barilla Plus pasta. It is more expensive than regular pasta, but in exchange for buying/adding less of other protein foods, it's probably still less expensive - and more heart healthy & filling.

As it is a great protein replacement, you can actually use less meats in a dish. You can add cooked chicken to the Rotini (corkscrew) pasta & salad greens to make a chicken pasta salad.

If you make a simple tomato spaghetti sauce, you can still know you are getting a lot of protein, without making a more expensive meat sauce. Or you can make a pasta primavera (pasta & veggies) drizzled with olive oil, garlic, S&P, and still get a good amount of protein.

(No, I do not work for Barilla. All usual disclaimers apply, yada. I just need YOU to eat it so they will keep making it for ME! )