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Old 03-01-2017, 07:23 AM   #31
ouizoid
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today I used the tiny pasta--smaller than rice, I had to use a fine meshed strainer to drain it--as an oatmeal sub. I added some walden farms caramel syrup and 2 Tbs of golden flax and nuked it. Made a very yummy oatmeal sub! Next time, I will add some walnuts.
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Old 03-01-2017, 02:29 PM   #32
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I think I'm going to look for it in some Asian stores by me....I found the noodles and the orzo ones there before!
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Old 03-04-2017, 06:36 AM   #33
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Another thing to do with small shapes

Got a craving for potato, um, that is, cauliflower salad yesterday. DH doesn't like any kind of potato, pasta, or rice salad at all, so this is strictly for me.

I only had a small package of frozen cauliflower, which I thawed, patted dry, then cut up into small pieces. Added "my" regular ingredients to it: a bit of mayo, some sour cream, dill relish, chopped green onion, chopped celery, yellow mustard, and chopped hard cooked egg. Do whatever you normally do to your own version of "potato" salad.

Then I got a flash. Why not add some shirataki orzo to both stretch it and add fiber (and satiety)? Rinsed and microwaved the shirataki as I usually do, let it cool, and added to the "potato" salad.

It was excellent after a few hours in the fridge and great today. You'll never know the orzo is there unless you really pick around at the salad.

I'm thinking that the very small shapes can probably be added to lots of things to extend them, add fiber, a feeling of fullness to the diner. Given the price of fresh cauliflower around here lately, the orzo would most likely be good in our mashed fauxtatoes, too.

HTH Ginny in SC
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Old 03-04-2017, 07:00 AM   #34
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I tried the rigatoni. Did not enjoy. The bigger shapes are too rubbery. I just adore the angel hair, fettucini, spaghetti, orzo, and tiny pastas, but the bigger shapes are unpleasantly chewy.
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Old 03-04-2017, 08:08 AM   #35
RexsreineSC
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Ouizoid, shunsweets also used a larger, thicker shape and did not enjoy it.

I'm thinking that most of us are better off staying with smaller or thinner shapes.

The konjac site allows you to view a picture of each shape. Photos are of the noodle while in the plastic package, making it a little difficult to see but you can still get a good idea of thickness.

Another idea I got this morning is to make "tabbouli" salad with the orzo, the latter standing in for the cracked wheat. With all the parsley, cucumber, green pepper, tomatoes and lemon-olive oil dressing, this would be a fantastic summer dish.

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Old 03-30-2017, 04:29 PM   #36
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Has anyone used the orzo in a baked casserole? I'm eyeing a chicken - Spanish Rice dish and wondering if I should use the orzo, or caulirice, or maybe some of each. I was wondering what baking 30 minutes does to the texture.

Cauliflower is a great stand in for potatoes, but I have to admit I really miss rice, esp. Basmati.
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Old 03-30-2017, 09:12 PM   #37
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I bought a case of the linguini. Hate it! Rubbery as chewing on tire shreds.
Yuk!
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Old 03-31-2017, 09:30 AM   #38
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Oh, Barbo, i'm so sorry you don't like it.
Maybe you can use a scissors or food processor to turn it into "rice"??


Ginny in SC
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