Natural brown rice spaghetti has a unique nutty flavor that sets it apart from traditional wheat-based pasta. It also has a slightly firmer texture, which some people prefer over the softer texture of regular pasta.
One of the great things about natural brown rice spaghetti is that it pairs well with many different types of sauces and seasonings. Whether you like tomato-based sauces, creamy Alfredo sauce, or olive oil and garlic, this pasta can handle them all.
If you’re used to eating traditional white pasta, natural brown rice spaghetti might take some getting used to at first. However, after just a few bites you’ll start to appreciate its distinct flavor and texture.
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Made with three simple ingredients–brown rice, rice bran, and water–our brown rice spaghetti is golden brown in color and cooks to a smooth al dente texture. This pasta is low in fat and high in fiber.
If you’re looking for a healthier pasta option that doesn’t skimp on taste or versatility in the kitchen, give brown rice spaghetti a try!
Natural brown rice spaghetti is a versatile ingredient that can be used in many different ways. Its nutty flavor and hearty texture make it an ideal substitute for traditional wheat-based pasta, especially for those who are gluten intolerant or looking to reduce their carbohydrate intake.
One popular way to use brown rice spaghetti is in classic Italian dishes such as spaghetti Bolognese or carbonara. The noodles hold up well with rich sauces and add additional depth of flavor to the dish.
However, brown rice spaghetti isn’t limited to just Italian cuisine. It can also be used in stir-fries, cold salads, and even soups like chicken noodle soup. Because it has a firmer texture than traditional wheat pasta, it holds up better when cooked in hot liquids.
If you’re feeling adventurous, try using brown rice spaghetti as a base for Asian-inspired dishes like pad Thai or spicy peanut noodles. The nuttiness of the noodles pairs perfectly with bold flavors like soy sauce, ginger, and garlic.
The uses for natural brown rice spaghetti are endless. Experiment with different recipes and cuisines to find your favorite way to enjoy this delicious alternative to traditional pasta!
Brown rice has been consumed for thousands of years in many Asian countries such as China and Japan.
Brown rice was popularized in the Western world by a man named George Ohsawa. He was a Japanese philosopher who founded the macrobiotic diet movement in the 1930s. The macrobiotic diet encourages eating whole foods that are locally grown and using traditional cooking methods.
Ohsawa believed that white flour products were unhealthy because they lacked nutrients due to heavy processing and bleaching techniques. As an alternative, he advocated for a brown rice diet to provide people with a healthier option for their meals.
Natural brown rice spaghetti quickly gained popularity among health enthusiasts and those looking for gluten-free or vegan alternatives to traditional wheat-based pastas.
“I was initially skeptical about the taste, but was pleasantly surprised. The texture and flavor of the brown rice spaghetti is unique, making it a great alternative to regular wheat pasta” – David