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Old 05-19-2004, 09:12 PM   #1
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Lo Carb Rice from Dreamfields..

I got this recipe in an email from Sharon Wertz:

It looks great...

Lo carb "rice"

Take two ounces of Dreamfield's spagetti and run it in a food processor until it
is cut the size of rice grains (it takes longer than you would think, pasta is
HARD). (or if you don't have a food processor, put it in a ziplock bag and beat
on it with the side of a meat hammer, rolling pin, etc)

Place in a pan with two tablespoons butter, and cook until the pasta changes
color and looks kind of crispy. Add water to the pan and cook the pasta until
tender (about 15 minutes). It will stay firm because of the browning, with the
texture of cooked rice instead of the slightly "slimy" feel of cooked pasta.
Drain and serve under stir fry, stroganoff, curry, etc. 5 grams per very
generous serving.
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Old 05-20-2004, 04:39 AM   #2
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Just like the vermicelli in the old Rice-A-Roni mixes! I bet if you cooked it in chicken broth instead of plain water, it would taste even more like Rice-A-Roni. Although I might cook it less than 15 min. because of the concerns that overcooking somehow breaks down the fiber coating, and raises the digestible carb count. Thanks Carolyn!
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Old 05-20-2004, 06:19 AM   #3
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Uh Oh....Does overcooking hurt?

Does overcooking Dreamfield's pasta raise the carb count?
I've been cooking the penne until it's way past "al dente", until the pieces get really big....that way I feel like I'm getting more I guess.
Is this removing the carb blocking coating?
Thanks,
Carol
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Old 05-20-2004, 07:59 AM   #4
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That reminds me that I used to make a wonderful pilaf with rice and broken up spaghetti. I browned them in butter first, added salt, pepper, cumin, onion flakes and garlic, then cooked it in chicken stock. I'm going to try it with the cauliflower rice, adding the rice towards the end of the cooking time. If you can afford the carbs, a little wild rice would be nice too. Thanks for the reminder!
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Old 05-20-2004, 10:08 AM   #5
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Re: Uh Oh....Does overcooking hurt?

Quote:
Originally posted by cgarza
Does overcooking Dreamfield's pasta raise the carb count?
I've been cooking the penne until it's way past "al dente", until the pieces get really big....that way I feel like I'm getting more I guess.
Is this removing the carb blocking coating?
Thanks,
Carol
I've seen this discussed on other threads, and for some people, it seems to be a problem, particularly when reheating the pasta. I like mine al dente, so I haven't had a problem reheating it. If you've not had a gain from cooking yours longer, I wouldn't worry about it. Might not want to cook more than you'll be eating right then, though, just to be on the safe side.
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Old 05-20-2004, 02:44 PM   #6
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Thanks~!

Thanks for mentioning about reheating....from now on if I have any leftover, I'll turn it into a cold salad.
I appreciate your reply!
Carol
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Old 05-21-2004, 08:22 AM   #7
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Hmmm...I think you would have to keep testing the "rice" to see
when it's done.. Has anyone contacted the company to see
if this recipe would still have the special coating on it??? That
would be a nightmare if that was removed..
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