Natural brown rice macaroni pasta has a unique and nutty flavor that sets it apart from traditional wheat-based pasta. The texture is slightly chewier than regular pasta, which gives it a satisfying mouthfeel.
One of the benefits of brown rice macaroni pasta is its ability to absorb flavors well. Whether you’re making a classic marinara sauce or experimenting with bold spices, this pasta will elevate any dish.
If you’re used to eating white flour-based pastas, there may be an adjustment period when trying natural brown rice macaroni for the first time. However, once your taste buds adapt to its earthy flavor profile, you may find yourself preferring it over other types of pasta. It is delicious as a base for cold pasta salads or served warm with your favorite sauce.
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Made with three simple ingredients: whole grain brown rice, rice bran, and water, our brown rice elbow macaroni is an excellent alternative to traditional pasta with the added benefit of whole grain goodness. Our pasta is low in fat and gluten-free.
The taste of natural brown rice macaroni pasta is deliciously distinct and offers a tasty alternative for those looking to switch up their usual carb routine.
Natural brown rice macaroni pasta is a versatile ingredient that can be used in many dishes. It’s perfect for those who want to enjoy pasta but are gluten intolerant or allergic, as it’s made from brown rice flour instead of wheat.
One great use for brown rice macaroni pasta is in a classic mac and cheese recipe. Simply cook the pasta according to package instructions, then mix with your favorite cheese sauce and bake until bubbly and golden brown. This dish is always a crowd-pleaser!
Another delicious way to use this type of pasta is in an Asian-inspired stir-fry. Cook the noodles until al dente, then toss with vegetables like broccoli, bell peppers, and mushrooms along with your choice of protein like chicken or tofu. Finish off with soy sauce, sesame oil, scallions, and crushed red pepper flakes for some added heat.
Brown rice macaroni pasta works great as a base for cold salads too! Toss cooked noodles together with diced tomatoes, cucumbers, feta cheese, chickpeas, and vinaigrette dressing of your liking.
The history of brown rice macaroni pasta is fascinating and goes back many years. It all started with the cultivation of brown rice, which was a staple food in Asian countries for centuries. Brown rice was considered healthier than white rice because it retained its bran layer, which contains vitamins and minerals.
Fast forward to modern times, people have become more health-conscious and are looking for alternatives to traditional wheat-based pasta. That’s when brown rice macaroni pasta gained popularity as a gluten-free option packed with nutrition.
Today, we have high-quality natural brown rice macaroni pasta that can be enjoyed by vegans, vegetarians or anyone who wants a healthy meal without sacrificing taste. The history of brown rice macaroni pasta shows how innovation can lead to new food options that benefit our health while still being delicious!
“I love this brown rice macaroni pasta! It tastes just like regular macaroni noodles but is much healthier. The texture is perfect and I don’t feel as guilty eating it knowing that it’s gluten-free!” – Rachel