POP Nutrition: Jasmine Brown Rice Linguine, Brocollini, and Shiitake Mushrooms Asian Saute

Hi guys,

Last week I posted Heavenly-Creamy Seafood Medley Jasmine Rice Flour Ravioli from scratch and I had some dough leftover. I froze it so I can use it for later and it makes it quicker to prepare a meal in the future. This week, I had a craving for Asian food and shiitake mushrooms. As you know, I am all for low-sodium eating but Asian food is very high in sodium as well as any soy sauces even if it is marked as one. So here is a new twist for an Asian inspired meal: Jasmine Brown Rice Linguine, Brocollini, and Shiitake Mushrooms Asian saute.


  • 1 Cup Low Sodium Chicken broth
  • 1 tsp Onion Powder
  • 1 tbs Dark Agave Nectar
  • 1 tsp Dried Ginger
  • 1 cup Dried Shiitake Mushrooms
  • 1 tsp Smoked paprika
  • 1 tsp Curry
  • 2 tbsp Balsamic Vinegar
  • ¼ Cup Chopped Fresh Chives
  • 1 tsp Powdered Horseradish (Wasabi)
  • 1 lb Broccolini
  • 8 oz Brown Rice Linguine
  • 1lb Langoustino Tails, Squid, Shrimp, and Scallops (mix)

Cooking instructions:

  1. Prepare Jasmine Brown Rice Linguine (see Heavenly-Creamy Seafood Medley with Jasmine Brown Rice Flour Ravioli post on detailed instruction on how to make the pasta from scratch but instead of the ravioli attachment use linguine pasta cutter)
  2. Cook for 15 min or until soft. It will take it longer to cook then regular pasta since we use brown rice flour to make our linguine.
  3. In a wok combine chicken broth, onion powder, agave nectar, ginger, paprika, curry, wasabi, and vinegar and simmer on low until it starts to thicken
  4. Add dried shiitake mushrooms and simmer a bit more
  5. Add brocollini and seafood blend and simmer until shrimp is pink and mushrooms are soft
  6. Add cooked brown rice linguine and simmer for another 5 -7 min so the pasta has a chance to absorb the sauce

Now enjoy 🙂


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