Brussels Sprout Gluten Free Pasta
Well, I know that brussels sprouts have a sketchy track record with many people. If you cook them correctly, though, they can actually taste very good! They are part of the cruciferous family of vegetables, which are arguably the most nutrient rich kind. Cruciferous veggies are particularly good at helping you fight cancer. Brussels Sprout Gluten Free Pasta is a tasty, healthy way to prepare them.
Here’s the recipe:
- 1 Package Brown Rice Noodles
- 1 Onion, Chopped
- 4 Cloves Garlic, Diced
- 2 Cups Brussels Sprouts, Halved
- 1/2 Cup Dry White Wine
- 1 Cup Gluten Free Chicken Stock
- 1 Tbsp White Bean Flour
- 1 Cup Cooked Turkey or Chicken Meat, Diced
- 2 Cups Cherry Tomatoes, Halved
- Sea Salt and Pepper
- 1 Cup Basil, Chopped
Cook noodles as directed on the package. Make sure to undercook them a little (al dente), to keep the Glycemic Index of the dish low.
Heat a large skillet over medium heat and add coconut oil. Sauté the onions and brussels sprouts until they are light brown. Sprinkle with sea salt and pepper. Add the garlic for the last couple minutes of sautéing. Deglaze the pan with wine and let it boil down by about half. Add the stock and bean flour. Bring to a boil, then reduce to a simmer. Add the meat and tomatoes and cook for a couple more minutes, then turn the heat off. Serve with the basil.
