Tinkyada Brown Rice Fusilli Pasta Gluten Free Description
- Al Dente
- Not Mushy
- Wheat Free
- Gluten-Free
- Cholesterol-Free
- Extra Smooth!
- With Rice Bran
- A Classic in Texture and Taste
- Non GMO
We specialize - Our entire factory premise and all machines are dedicated to the manufacture of rice pasta--no other grain or cereal to prevent cross-grain contamination at production. Cholesterol free. Fat free. Low sodium. Source of fiber. Easy to digest. Promising a delightful eating experience. From whole-grain. Kosher Certified. 100% Organic. Certified Organic.
Just right! Perfect for a light, healthy and tasty family meal, for serving your loved ones and guests who are sure to appreciate, with joy!
This product is made from 100% quality rice, stone-ground and formed to gourmet class. An ultimate in the enjoyment of pasta. It cooks like regular pasta. Award-winning taste.
Directions
Stove top Cooking Instruction:
Put one package of pasta into 4 qts of boiling water and add a tbsp of salt. Stir occasionally and cook for 10-12 minutes until desired tenderness is reached. Rinse with cold water. Drain well. For best result, rid pasta of surface moisture. Can be served hot or warm with any kind of pasta sauce or in your favorite pasta recipes, in hot soup, in salad, stir-fried, or as a casserole. Use it as you would like any regular pasta. The good texture of Tinkyada can withstand quite a bit of over-cooking.
Quick and Energy-Saving Cooking:
Cook 1 to 2 minutes in boiling water. Switch off stove. Cover pot for about 20 minutes. Ready to serve.
Free Of
Wheat, gluten, cholesterol, and trans fats.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/2 Cup (52 g)
Servings per Container: 9
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | * |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 0.5 g | * |
|
| Monounsaturated Fat | 0.5 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 85 g | 15% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 8 mg | 0% |
|
| Iron | 0.6 mg | 4% |
|
| Potassium | 76 mg | 2% |
|
| Thiamin | 0.1 mg | 8% |
|
| Riboflavin | 0 mg | 0% |
|
| Niacin | 3 mg | 20% |
|
| Folate (0mcg folic acid) | 7 mcg DFE | 2% |
|
*Daily value not established.
Other Ingredients: Brown rice, rice bran, water.
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Lunch in a Jar: Mayo-Free Asparagus & Mung Bean Sprout Pasta Salad
Whether you’ve picked up a plastic containerful at the supermarket or used the jar method to soak, drain and grow your own, sprouts are an exceptionally nutritious addition to any dish. Get in on the green goodness with a dairy-free, gluten-free pasta salad, made with fresh-sprouted mung beans, crisp asparagus spears and a tangy homemade dressing that’s creamy but light. Fill a jar, pack a picnic and enjoy a healthy lunch laced with living foods!
Asparagus & Mung Bean Sprout Pasta Salad
Serves 4
Ingredients
2 cups cooked gluten-free brown rice fusilli pasta
½ cup mung bean sprouts
½ lb. asparagus, cut diagonally
½ cup chopped fresh mint
½ English cucumber, cubed
¼ cup fresh chives, finely chopped
Dressing
2 Tbsp. tahini
2 Tbsp. whole-grain mustard
2 Tbsp. flaxseed oil or extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. white vinegar
1 Tbsp. nutritional yeast
1 clove garlic, minced
Freshly ground black pepper, to taste
1/3 cup water
Optional: ½ tsp. kelp granules
Directions
- Fill colander with asparagus and set in sink.
- Cook pasta according to package directions, draining using colander filled with asparagus (which will cook the cut spears just slightly); let sit for one minute, then rinse with cold water.
- In large bowl, combine all pasta salad ingredients and set aside.
- For dressing, in small bowl, use whisk to mix together dressing ingredients except water. Whisk in water slowly.
- Pour dressing over pasta salad and toss to coat. Refrigerate pasta salad for an hour (or more). Season as desired, then fill jars with pasta salad, if desired.
(Note: Pasta salad will keep refrigerated for up to three days. Perk it up with lemon juice after storing for a day.)
