SPAGHETTI RICE PILAF
The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinner anybody?
Makes 9 cups
2-1/4 c. water
1 t. salt
1 t. mild curry powder
1 t. Hungarian paprika
1 t. ground coriander
1 t. garlic powder
2 t. light brown sugar
2 c. long grain parboiled white rice
Combine water and seasonings in large saucepan. Bring to boil. Add rice, stir, return to boil, stir again. Cover tightly, reduce heat to low and cook 15 minutes. Remove cover and fluff with utensil. Set aside.
Browned Spaghetti Sticks:
1 T. extra virgin olive oil
50 stands of dried spaghetti (I used Schar Gluten-Free Italian Spaghetti), broken into 4ths
Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around with tongs, being careful not to burn them, but also careful to brown them all.
Transfer to pot of boiling water and cook till tender – just as you would do regular pasta.
Drain in wire mesh strainer and run under cool water to keep separate. Set aside.
2 T. extra virgin olive oil
1 c. diced white onion, 1/2 inch squares
1 lg. green pepper, diced into 1/2 inch squares
1/2 c. diced sweet red roasted peppers
1 c. froz. peas, thawed in hot water, then drained
salt and pepper
In medium-size skillet, over medium heat, melt olive oil. Add onions, peppers, and a little salt and pepper to taste. Saute till tender.
Add roasted peppers, stir to distribute and cook till hot.
Add peas and spaghetti sticks. Stir again. Remove from heat.
1/3 c. walnut crumbles – process 1-2 cups walnuts in food processor till crumbly, then measure out 1/3 c. for this recipe; store remainder in jar
additional olive oil drizzle
Transfer rice to extra large bowl. Add walnut crumbles. Stir to distribute.
Add veggie saute with spaghetti sticks. Toss gently and evenly.
Salt as necessary, then drizzle with a little extra virgin olive oil. Toss.
Transfer to serving platter. Garnish with a sprig of green – I used fresh mint. Serve.