The Mother Grain Milk Soup
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- 4 c
- whole or low-fat milk
- vanilla bean, split lengthwise and seeds scraped
- 1 c
- dry quinoa elbows or shells pasta (or substitute whole wheat pasta)
- 1/4 tsp
1Combine milk and scraped vanilla seeds in a medium saucepan. Place it over medium-low heat, and bring the milk mixture to a gentle boil (little bubbles will begin to form along the edges of the pot).
2Add the pasta and cook according to the package directions, or remove the pot from heat 1-2 minutes before recommended cooking time and let it
stand for about 5 minutes, covered, in order to allow pasta finish cooking in an energy-saving way.