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  • Brown Rice Pasta?

    So I went into my local health food store today and they were giving away boxes of organic brown rice pasta. I was going to pass on it but the 'wheat free' and 'gluten free' labels caught my eye and so I figured I'd give it a try. I know it is a bit carb heavy but other then that is there anything really too bad about it?

  • #2
    Well, yeah, it's a grain, and most folks around here are grain free and processed food free.

    If you're going to do rice, it's better to do white.

    No anti-nutrients.

    You should read The Primal Blueprint for more information.

    Julie

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    • #3
      Since I do plenty of carbs, I use rice and rice pasta, but I prefer white rice.
      Lifting Journal

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      • #4
        Is Rice Unhealthy? | Mark's Daily Apple

        Not advisable for regular consumption. Brown rice has more anti-nutrients than white rice.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

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        • #5
          Originally posted by Apex Predator View Post
          Since I do plenty of carbs, I use rice and rice pasta, but I prefer white rice.
          You haven't lived until you've had sticky rice...... REAL sticky rice.

          Not regular white rice that you've over-cooked, but sticky rice like they give you at thai restaurants.

          I've recently mastered it and am currently addicted to about a cup a day.

          37 carbs, so I say bite me.

          Let me know if you'd like my SOOPER SEKRET recipe.

          Julie

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          • #6
            I was looking at some gluten free pasta the other day and wondered this exact same thing. Guess I'll avoid it and stick to spaghetti squash.

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            • #7
              I have a pound or two of Trader Joe's organic brown rice pasta. The only ingredients are "organic brown rice, water".

              You DO NOT want to get spaghetti-style IMO. It will be gummy and not very good. The lack of gluten really hurts it. When you're cutting pasta so thin, it's the gluten that gives it its firmness.

              Now, the penne on the other hand is great. It's nearly just as good as regular semolina pasta. It's thick enough that the texture doesn't suffer without the gluten. I give it two thumbs up in terms of taste. It's not exactly my grandma's homemade raviolis (which I WILL cast aside the PB for if it ever comes up for that one meal), but it's almost as good as a package of Barilla.

              Is it healthy? Nah, it's straight, nutrition-free carbohydrate high in phytate that's only positive quality is it doesn't have gluten in it...which can be said for 99% of all foods. But it won't hurt you if you want to have legitimate pasta night once a month. I have to tell you, now that I'm 10 months into the PB, I just have zero desire for pasta anymore. That should be your ultimate goal - not to find a healthier substitute for pasta, but to just not even care anymore.
              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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              • #8
                I do have rice pasta on rare occasion I love my Italian cuisine- e' delizioso! Other than that I just try to stay grain free

                Created by MyFitnessPal.com - Free Calorie Counter

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                • #9
                  Originally posted by ChocoTaco369 View Post
                  I have a pound or two of Trader Joe's organic brown rice pasta. The only ingredients are "organic brown rice, water".

                  You DO NOT want to get spaghetti-style IMO. It will be gummy and not very good. The lack of gluten really hurts it. When you're cutting pasta so thin, it's the gluten that gives it its firmness.
                  So is there any reason not to go for the white rice pasta since there is no phytate?
                  5'6" Female, 29 Years Old, 260/195/120

                  "Discipline is choosing between what you want NOW, and what you want MOST!"

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                  • #10
                    Originally posted by GrokON View Post
                    So is there any reason not to go for the white rice pasta since there is no phytate?
                    I haven't found white rice pasta. All the gluten free pasta I've found is brown rice. If you can find white rice pasta, that's even better and I'm jealous of you. I would eat it more often in lieu of white rice for carb-ups if I could find it.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #11
                      Check out your local Asian market if you have one.

                      The have every single noodle size and shape available in white rice.

                      You can pick up your bag of sticky rice whilst you're there. . . . .

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                      • #12
                        Originally posted by ChocoTaco369 View Post
                        I haven't found white rice pasta. All the gluten free pasta I've found is brown rice. If you can find white rice pasta, that's even better and I'm jealous of you. I would eat it more often in lieu of white rice for carb-ups if I could find it.
                        You can find white rice noodles in the Asian section of most grocery stores, even Shop Rite. I have two types: flat wide linguine-like noodles and very, very thin noodles that stay surprisingly firm when cooked. I think Thai kitchen makes the very thin ones; 2oz dry makes a voluminous amount because of the air. Check http://www.amazon.com, I'd be surprised if they didn't carry them.

                        ETA: http://www.amazon.com/Thai-Kitchen-T...6404428&sr=8-2

                        http://www.amazon.com/Thai-Kitchen-S...6404428&sr=8-3
                        Last edited by j3nn; 01-12-2012, 02:41 PM.
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                        “It does not take a majority to prevail, but rather an irate, tireless minority, keen on setting brushfires of freedom in the minds of men.” - Samuel Adams

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                        • #13
                          I make the Trader Joe's brown rice penne pasta for my son. No, he's not primal, but I'm definitely working on transitioning him to be wheat-free at the very least with as little refined sugar as possible. It's challenging with an 8 year old who has never like meat and doesn't like many veggies either, although he's managing to expand his tastes some in the last year since DH & I have been primal and we make him try things. I've tasted the TJs brown rice pasta, and it's not bad - he loves it and doesn't notice that the noodles are any different. My only note is that the noodles really stick together easily so I cook them with lots of olive oil.

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                          • #14
                            Originally posted by j3nn View Post
                            You can find white rice noodles in the Asian section of most grocery stores, even Shop Rite. I have two types: flat wide linguine-like noodles and very, very thin noodles that stay surprisingly firm when cooked. I think Thai kitchen makes the very thin ones; 2oz dry makes a voluminous amount because of the air. Check Amazon.com: Online Shopping for Electronics, Apparel, Computers, Books, DVDs & more, I'd be surprised if they didn't carry them.

                            ETA: http://www.amazon.com/Thai-Kitchen-T...6404428&sr=8-2

                            http://www.amazon.com/Thai-Kitchen-S...6404428&sr=8-3
                            I don't like those. I want legit pasta. Rigatoni, penne, farfalle, fusilli...I have little use for short/broad or wire thin flat Asian-style pasta.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                            • #15
                              Originally posted by ChocoTaco369 View Post
                              I haven't found white rice pasta. All the gluten free pasta I've found is brown rice. If you can find white rice pasta, that's even better and I'm jealous of you. I would eat it more often in lieu of white rice for carb-ups if I could find it.

                              A quick search on Amazon turned up a few brands. But, yeah, brown rice is generally what I see in the stores.

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