This side dish takes about 20 minutes.
I use Tinkyada all the time, it doesn't fall apart like some other non-wheat brands.
Cooked for 12 minutes and drained, in the meantime, I cleaned and sliced the leeks, using both the white and paler green parts.
Sauteed down, add a bit of chicken stock and cream, garlic powder, salt, and a shot of tabasco to taste.
In go the shells; I had to be careful not to break them.
Pretty good flavor, but the texture of the brown rice pasta is very like whole wheat pasta, which is a little rough - or rustic, let's call it.
I have made a variation on this sauce by adding parmesan or blue cheese. It is also pretty good served over grilled boneless chicken.
This side dish takes about 20 minutes.
I use Tinkyada all the time, it doesn't fall apart like some other non-wheat brands.
Cooked for 12 minutes and drained, in the meantime, I cleaned and sliced the leeks, using both the white and paler green parts.
Sauteed down, add a bit of chicken stock and cream, garlic powder, salt, and a shot of tabasco to taste.
In go the shells; I had to be careful not to break them.
Pretty good flavor, but the texture of the brown rice pasta is very like whole wheat pasta, which is a little rough - or rustic, let's call it.
I have made a variation on this sauce by adding parmesan or blue cheese. It is also pretty good served over grilled boneless chicken.
