Gluten-free Pasta with Watermelon Rind Stir-fry (imitation Peruvian style)

   Scythrop Glowry on Sep 8 13:23:00

View QTML

Ingredients

1 package gluten-free Ronzoni spaghetti (in my experience Ronzoni is the best gluten-free pasta)

About 1 1/2 cups peeled watermelon rind, very thinly sliced

1 onion (red onion might be really good), chopped

Red or orange bell pepper should make it even better, I didn't have any today

Extra virgin olive oil to coat

Generous amount of Worcestershire sauce

A little dash of soy sauce

Dash of sesame rice vinegar (or sesame seed + rice vinegar if you can't find it)

Cumin to taste

Ground mustard seed to taste

Paprika to taste

Black pepper to taste

(Mostly self-explanatory

Notes

Better if you salt your portion to your taste. No need of a lid or nonstick pan. Any large pan should do. A colander is not necessary, a pasta straining utensil will do. I originally did this with cabbage instead of watermelon rind, but today I did it with watermelon rind and it was very similar.

Tags: Watermelon rind cooking with scraps