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Brown Rice Spaghetti with Broccoli and Brown Butter Sauce

It is easy. It is healthy. It is delicious, and it is a good way to get the kids to eat broccoli, even if you have to blindfold them.
This recipe is gluten free, vegetarian, and follows the guidelines of the type O diet. For type O avoid the parmesan cheese.

1 - 16 oz. package brown rice spaghetti
1 bunch fresh broccoli – cleaned – cut into one inch pieces
1 stick salted butter
¼ c. olive oil
1 tsp. garlic powder
1 tsp. coriander
salt to taste
parmesan or crumbled feta cheese

In a medium sized pan, bring about six cups of salted water to a boil. Remove the water from the heat, add the broccoli, and stir the broccoli in the water for one minute before draining the broccoli in a colander. Set the broccoli aside to cool.

In a small pan, heat the melted butter over medium heat until it begins to boil rapidly and increase in volume. Lift the pan from the heat and stir the butter gently until it stops bubbling. Place the butter back on the heat and repeat three or four times, until the butter turns a deep golden-brown color. Set aside to cool for five minutes.

Prepare the pasta according to the directions in a large pan. 

Place the broccoli, the browned butter, olive oil, garlic powder and coriander in the blender. Use the pulse setting repeatedly, until the broccoli is broken down and the mixture is smooth.

When the pasta is cooked, drain off all of the water and return the pasta to its cooking pan. Add the broccoli mixture and combine well before salting to taste. Top with parmesan or feta cheese and Enjoy!


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