Ginger Veggie Brown Rice Pasta Recipe

4.5 2 2
Ginger Veggie Brown Rice Pasta Recipe
Ginger Veggie Brown Rice Pasta Recipe photo by Taste of Home
Publisher Photo

Ginger Veggie Brown Rice Pasta Recipe

Read Reviews
4.5 2 2
Publisher Photo
Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, NY
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked brown rice elbow pasta
  • 1 tablespoon coconut oil
  • 1/2 small red onion, sliced
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1-1/2 cups chopped fresh Brussels sprouts
  • 1/2 cup chopped red cabbage
  • 1/2 cup shredded carrots
  • 1/2 medium sweet red pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ancho chili pepper
  • 1/4 teaspoon coarsely ground pepper
  • 1 shredded rotisserie chicken, skin removed
  • 2 green onions, chopped

Directions

In a Dutch oven, cook pasta according to package directions.
Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in next seven ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta. Sprinkle with green onions before serving. Yield: 8 servings.

Test Kitchen tips
  • If you have fresh garlic and ginger on hand, go ahead and mince 2 teaspoons of each and add them to this dish instead of using the 2 teaspoons each of ginger and garlic paste.
  • Canola or olive oil may be substituted for the coconut oil.
  • Originally published as Ginger Veggie Brown Rice Pasta in Taste of Home February/March 2017

    Nutritional Facts

    1 cup: 270 calories, 7g fat (3g saturated fat), 55mg cholesterol, 257mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

    • 2 cups uncooked brown rice elbow pasta
    • 1 tablespoon coconut oil
    • 1/2 small red onion, sliced
    • 2 teaspoons ginger paste
    • 2 teaspoons garlic paste
    • 1-1/2 cups chopped fresh Brussels sprouts
    • 1/2 cup chopped red cabbage
    • 1/2 cup shredded carrots
    • 1/2 medium sweet red pepper, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ancho chili pepper
    • 1/4 teaspoon coarsely ground pepper
    • 1 shredded rotisserie chicken, skin removed
    • 2 green onions, chopped
    1. In a Dutch oven, cook pasta according to package directions.
    2. Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in next seven ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
    3. Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta. Sprinkle with green onions before serving. Yield: 8 servings.

    Test Kitchen tips
  • If you have fresh garlic and ginger on hand, go ahead and mince 2 teaspoons of each and add them to this dish instead of using the 2 teaspoons each of ginger and garlic paste.
  • Canola or olive oil may be substituted for the coconut oil.
  • Originally published as Ginger Veggie Brown Rice Pasta in Taste of Home February/March 2017

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    Reviews forGinger Veggie Brown Rice Pasta

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    MY REVIEW
    toolbarsco User ID: 6725667 260969
    Reviewed Feb. 7, 2017

    "Love all the good-for-you veggies in this recipe. My gang does not care for ginger so left that out. I didn't have coconut oil so used olive oil. Added some fresh chopped tomatoes and tossed with bacon-infused olive oil. It was a big hit!!"

    MY REVIEW
    cafritz User ID: 1148899 260711
    Reviewed Feb. 3, 2017

    "This was very good. My son who does not like brussels sprouts, took seconds. I cut the recipe in half as there are only 3 of us. Very colorful and absolutely delicious."

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