Ojibwe Wild Rice Pasta

Ojibwe Wild Rice Pasta combines the nutty flavors of wild rice with the heartiness of a pasta dish, offering a unique twist on traditional Italian fare. This nourishing meal is rich in textures and flavors, making it a delightful experience for both the palate and the body.

Ingredients

• Wild rice - 100 grams
• Almond flour - 50 grams
• Cassava flour - 50 grams
• Egg - 1 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh spinach - 100 grams
• Mushrooms - 100 grams, sliced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the wild rice under cold water and cook it in a pot with 300 ml of water, bringing it to a boil. Once boiling, reduce to a simmer and cover for about 30 minutes until tender.
2. In a mixing bowl, combine the almond flour, cassava flour, and salt. Create a well in the center and add the egg and 1 tablespoon of olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Roll out the dough to about 2-3 mm thickness and cut into desired pasta shapes.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and tender.
6. Stir in the cooked wild rice and fresh spinach, cooking until the spinach wilts. Season with black pepper.
7. In a separate pot, bring water to a boil and cook the pasta for about 3-4 minutes until it floats to the top. Drain and add to the skillet with the wild rice mixture.
8. Toss everything together and serve hot.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from wild rice and spinach.
• High in protein and fiber, promoting satiety and digestive health.

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