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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 2 cups brown rice pasta
- 4 slices rice cheese (mozzarella style)
- 5 slices rice cheese (american style)
- 1 12 tablespoons brown rice flour
- 34 cup plain unsweetened soymilk
- 1 12 teaspoons salt
- 12 teaspoon pepper
- 1 teaspoon chili powder
- 1 12 cups fresh Baby Spinach
Method
- Bring 4 cups water to a boil in a medium saucepan, add brown rice pasta and 1/2 teaspoons salt.
- Cook for approximately 15 minutes on low boil, uncovered, stirring every two minutes.
- (To save energy, boil pasta for five minutes, and cover.
- Turn off heat, and let sit for twenty minutes.
- ).
- Drain pasta and return to saucepan.
- To saucepan, add soymilk and rice cheese slices.
- Stir over low heat until cheese is melted.
- Add flour, 1 teaspoons salt, pepper, and chili powder.
- Stir until cheese sauce thickens.
- If you choose to add baby spinach- which I highly recommend- gradually add small handfuls of spinach to the saucepan over medium heat, stirring gently, until the spinach is wilted, but not soggy.
- This should take about 1 1/2 to 2 minutes.
- Serve immediately, or let cool in refrigerator overnight.
- By some process I don't completely understand, the spinach improves the taste of this dish immensely if it is refrigerated for more than two hours.
