Brown Rice Spaghetti with White Wine Tomato Sauce
I think this Brown Rice Spaghetti with White Wine Sauce is my husband, Jim’s new favorite dish! It’s fresh, healthy, zingy, and filling, but light. It’s perfect for a summer evening! Please notice that I do not sauté the veggies in olive oil. Olive oil is not stable at high temperatures. Instead, I spray the pan with a little coconut oil at the beginning, then add the olive oil after the heat is turned off.
There are a couple of tricks to ensure that your brown rice noodles come out right. First, make sure to cook them al dente. This ensures that they won’t be soggy. If you are planning on adding a sauce it is especially important not to overcook them. In this recipe I took them out of the water when they were only about half way done. Al dente noodles are lower on the Glycemic Index than soggy ones, because they take longer to digest. Another trick is to rinse the brown rice noodles with hot water when you remove them from the pot. They are more starchy than wheat noodles, and tend to stick together. I don’t rinse with cold water, because I like my noodles hot. Just rinse for about 30 seconds, while pulling them apart gently with your fingers or a fork. I’ve included a link for some affordable brown rice spaghetti
Here’s the recipe:
- 1 Package Brown Rice Spaghetti
- 2-3 Cups Cherry Tomatoes, Quartered
- 1 Medium Red Onion (love the organic ones from Trader Joe’s), Halved and Sliced
- 5 Cloves of Garlic, Chopped
- 1 Cup White Wine
- 1/3 Cup Olive Oil
- Salt and Pepper to Taste
- Coconut Oil Spray
- Fresh Basil Leaves
Boil the noodles al dente in a large pot and set aside. You can really undercook them, because they’ll soak up the sauce later. Soggy noodles are higher glycemic than al dente, so make sure not to overcook them in this step!
Spray a sauce pan with coconut oil and add the onions. When the onions are soft and light brown add the garlic and cook for another minute or two. Add the tomatoes and sprinkle with salt and pepper. Add the white wine and reduce it to about half a cup. Finally, turn off the heat and add the olive oil. Taste the sauce to make sure it has enough salt. Later on I’ll show you how to make those cute basil twirls!
Combine the noodles with the sauce and stir well. If your noodles are too sticky try rinsing them in warm water before adding the sauce. The sauce will loosen them up a bit, too.
Serve with fresh basil. I like to cut mine into cute little circles. Roll them up and cut, as shown below. Enjoy!
