I bought some gluten free brown rice pasta. One thing I noticed about it is that after boiling it, you are left with some really really thick starch water. Like. . .you know how water gets kinda cloudy after boiling regular pasta. . .yeah. . .This brown rice pasta water is SUPER thick--almost gelatinous. I threw it out the first time I made pasta, and then I got to thinking. . .I'm pretty sure that water could be saved and used in soup.
So the next time I made brown rice pasta I saved the starch water and later added it to some bean soup instead of rice. It made some really really great soup and I was able to hearken back to the fraction of my Native American ancestry that used all the parts of the buffalo.
[Photo unavailable due to the fact that I can't remember where I put it. Use your imagination.]
The End!
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