Tinkyada Pasta Joy Brown Rice Pasta Shells are wheat free, gluten free and yet maintain a firm texture for my favorite gluten free pasta recipes.
I’ve tried several brands of gluten free pasta, but prefer Tinkyada which mixes stone-ground brown rice, rice bran and water for a result that is never mushy unless severely overcooked!
Turn your unhealthy Italian food into healthy pasta dishes with brown rice pasta!
With so many people on the “rice diet,” it’s fun to mix it up and have rice pasta, which is a whole grain.
Here are a few things I learned about Tinkyada Brown Rice Pasta shells for my review, as well as some quick ways to use gluten free brown rice pasta in cooking dishes:
No 1: Calories in Tinkyada Pasta Joy’s Brown Rice Pasta shells: One serving, which is 2 ounces, contains 210 calories, 2 grams of fat, 15 mg. sodium, zero sugar, 4 grams of protein and vitamins including iron, B1 and B3. It’s comparable to regular rice for people on the rice diet.
No. 2: How to prepare Tinkyada Pasta Joy’s Brown Rice Pasta shells: I boil four quarts of water with a teaspoon of salt. Then I add the package and stir occasionally for 15 minutes. But, I usually taste test to cook a minute or two more or less.
No. 3: How to use gluten free pasta shells: I use them in both cold and hot dishes. If I am using them for a cold pasta salad, I rinse with cold water or ice water and then immediately mix with my other ingredients. It’s usually cold enough to serve immediately or I may cover and refrigerate. It’s also good for hot dishes.
Here are a few ways I use the gluten free brown rice pasta shells in dishes:
No. 1: Shells and cheese. I usually take a tablespoon of butter and heat on the stove. I add a scant teaspoon of flour and stir, adding salt and pepper. I then add lactose free or regular milk (about 1/2 to 3/4 cup). After it thickens, I add shredded cheese such as sharp cheddar. I stir until a nice creamy cheese sauce forms; then add my cooked brown rice pasta shells for a kid-friendly shells and cheese meal.
No. 2: Salmon and shells pasta salad: I prepare the gluten free brown rice pasta shells while chopping ingredients I want to toss into the cold pasta salad. Sometimes I like to chop up pickles, eggs. Other times, I use just peas and onions. I mix a little mayonnaise and coleslaw dressing such as Marzetti’s with salt and pepper and a dab of dill weed. After the pasta is cooked, I rinse in ice water and drain; then mix with the dressing, a can of red salmon (with the bones taken out), peas, onions and pickles. Refrigerate before serving. People on the rice diet, may wish to subsitute plain Greek yogurt for the mayonnaise.
No. 3: Shell goulash: While cooking the gluten-free brown rice pasta, I brown white turkey breast meat or grass-fed ground beef with chopped onion and green/or red peppers. Sometimes I add mushrooms and garlic. After the pasta has cooked, I mix the meat (drained) with the pasta, and add a can of either tomato sauce or Ragu Super Vegetable Primavera along with seasoning such as garlic powder, oregano, parsley, salt and pepper. Serve with shredded cheddar cheese on top unless you are trying to lose weight on a rice diet.
I truly prefer Tinkyada’s brown rice pasta because it holds up nicely in both hot and cold gluten free pasta dishes. I’ve tried other gluten free products that simply don’t keep it together; but rather, fall apart when mixed at all. Be creative with your own recipes using brown rice pasta for a change!
I give in Tinkyada Pasta Joy’s Brown Rice Pasta shells a five out of five star rating.
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Source: Tinkyada Brown Rice Pasta Shell package
Reference:
- www.associatedcontent.com/article/5721002/jones_gluten_free_turkey_sausage_links.html
- www.associatedcontent.com/article/5663162/grapefruit_juice_diet_lose_19_pounds.html?c
- www.associatedcontent.com/article/5752400/top_5_unhealthiest_italian_foods.html?cat=5
