So I’ve mentioned before that I went through a period of trying to eat less/no wheat. Whilst I am trying to eat bread again occasionally I think I’m coming to the conclusion that it does NOT agree with me, which is fine because I love quinoa, rice, and potatoes 😉 However many places are now starting to offer gluten free versions and Trader Joes now has Rice Pasta, and I thought today I share the spaghetti made with rice.
Firstly I love that it’s organic, big thumbs up for me! Brown rice too, so no nutrients are removed. Plus fool proof cooking instructions. As you’ll know I don’t add salt to anything so water, spaghetti and heat!
Serving size has 200 calories, low fat at 1.5g and zero sodium (YAY!). It’s high carbs, low fat and 4g of protein per serving!
I guess I’m committing spaghetti treason here but I break my spaghetti in half in the pot. Whilst I love the look of long spaghetti who can eat it without getting covered in marinara sauce? 90% of people cut it up AFTER cooking, save the hassle break it in half before you boil!
Whilst waiting for water to boil prepare your salad.
The water turns white when this is heating. I’m not sure why but it was kinda disconcerting the first time. It also stays white. The noodles don’t take long to cook once at temperature and I found they were easy to overcook. So keep an eye on it. The packet (above) says rinsing is optional, trust me you WILL want to rinse. This white water does not look good.
Once rinsed and drained it’s like regular wheat pasta though! Honestly it tasted NO different! I had mine on the bed of salad, with the Trader Joes meatballs and trader joes low fat no salt marina, and a light sprinkle of Trader Joes vegan cheese. Yes pretty much all of this was from trader joes 😉
Are you meatfree on Mondays?