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| Pasta, Rice, Grains |
| The pasta, rice, and grain family is an important part of a balanced diet. For vegetarians, this food group not only provides the main source of carbohydrates, but it also offers the accompaniment for other necessary nutrients, such as vegetables and legumes. |
| We prefer using organic pasta or pasta that is imported from Italy and made with semolina flour. There are unlimited ways to sauce your pastafrom the traditional Italian tomato sauce to plain steamed vegetables and a little olive oil. Pasta is truly a comfort food, and it can be used in most diets, no matter how restricted they may be during an illness or convalescence. For those sensitive to wheat, try 100 percent soba noodles, rice noodles, or pasta made from quinoa. |
| Rice, like pasta, is also a staple in many diets throughout the world and, when combined with beans, offers an important source of protein to those who do not eat meat. Of course, unrefined, long-grain brown rice is best, and once you get used to that flavor, you will eliminate the refined, white gummy-like rice from your pantry forever. |
| Other grains that are not so well known, such as millet and quinoa, are also good dietary choices. They just haven't had center stage yet in mainstream marketing. Buy them at your health food store. |
| Shiitake Mushrooms and Pasta |
| 4 cloves garlic, chopped |
| Salt and pepper, to taste
1 onion, chopped | 1 cup pasta water
3 tablespoons olive oil | ¼ cup soy milk (optional)
½ pound shiitake mushrooms, sliced | 1 pound spiral pasta, cooked
2 tablespoons parsley, chopped |
| Sauté garlic and onion in oil until golden. |
| Add mushrooms, parsley, salt, and pepper. Sauté until tender, about 10 minutes. |
| Meanwhile, cook pasta according to package directions, reserving 1 cup of the liquid for sauce. |
| Add reserved pasta water (and soy milk, if desired) to mushrooms, heat thoroughly, and toss over pasta. Serve immediately. |
| Serves 4. |
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