C – Going gluten-free can be a challenge to the pocket book.
I’ve been shopping at organic grocery stores for a while. Dealing with trying to save money is a challenge. Gluten-free stuff can be really expensive. I couldn’t believe some of the prices of things. One was brown rice noodles. I am used to buying white rice noodles at the Asian store for a dollar or two.
Brown rice noodles for $5 in a small box seemed a bit outrageous in my book.
My husband would probably eat the box in one sitting. I had to be creative and explore my town to see if I could find alternative noodles that wouldn’t leave me broke. I am so lucky to live in San Francisco close to lots of Asian grocery stores that are trying to cater to a more diverse group of eaters.
I noticed in one the Asian grocery stores they were targeting more local and alternate grain foods. I couldn’t believe I found black rice noodles and loads of brown rice noodles. They even had sweet potato noodles.
I was so excited that I loaded my grocery cart with all kinds of noodles. I ended up putting a few back … it was way too many for me to buy at one time.
I was amazed that some were organic and really affordable. There were 12 ounce bags for under $3. I was delighted. The brown rice noodles in this recipe were under $2.
I have been a bit reluctant to try gluten-free noodles, because a lot of them have a grainy texture and don’t taste like pasta. One thing I like about rice noodles … especially these brown rice noodles … is that they hold their structure and taste like pasta.
|Gluten-Free Week: Brown Rice Noodles with Garlic, Red Onion and Chilies|
- 6 oz brown rice noodles
- ¼ cup canola oil or grapeseed oil
- 6 cloves garlic, minced
- Salt and pepper to taste
- ½ Fresno chili, sliced thinly and seeds removed, unless you want it really spicy.
- ½ tsp chili flakes
- Grated Parmesan to taste (we used about ½ cup)
- 1 Tbsp parsley, chopped
- Bring a 3 quarts of water to a boil and add brown rice noodles. Cook according to package directions or until al dente about 6-8 minutes.
- Meanwhile, place oil into a saute pan and heat on medium. Add garlic and saute until fragrant.
- Add some salt, pepper, chili flakes, Fresno chilies and red onions. Saute until red onions have softened. About 3 minutes.
- Transfer noodles from pot using tongs into the saute pan. Mix well. Reserve cooking water.
- Grate Parmesan cheese into the saute pan. Mix well. Add about ½ a ladle full of pasta water into pan if the mixture is too sticky.
- Toss in parsley. Mix well.
- Place in serving bowl.
- Top with more Parmesan, parsley and freshly ground black pepper.
This dish is my take on an old Italian classic. It’s delicious and creamy. Total comfort food. I am so glad I was able to find alternatives to regular pasta at my local Asian grocery store.
Now, I can make all our favorite dishes without going broke.