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Ginger Veggie Brown Rice Pasta

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, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 rotisserie chicken, skin removed, shredded
  • 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 7 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.

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.
  • Nutrition 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.

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    Reviews

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    Average Rating:
    • frombraziltoyou.org
      Nov 8, 2020

      A tasty and warm pasta salad!

    • Taylor
      Jul 18, 2019

      This is a crowd pleaser! The first time I made it exactly as printed, and we all loved it. In subsequent makings, I’ve added a touch of sesame oil, substituted soy sauce for salt, doubled most of the veggies, and occasionally added cashews. Even better! I’ve made this for several dinner parties, and it’s definitely a hit.

    • Katharine
      Jul 1, 2018

      This looks amazing, can it be served cold as well?

    • Donita
      Nov 14, 2017

      I was going to make egg rolls and stir fry noodles so this recipe came right on time to my inbox today. I didn't have brussel sprouts on hand to compensated with cabbage. I used rice noodles instead of the other. I used soy sauce instead of salt, shrimp instead of chicken, added sugar to balance the soy sauce and added a tablespoon of sesame oil for wonderful flavor. I know that was a lot of substitutions but very similar to the recipe essentially. The salt and pepper wasn't enough seasoning for my taste but for a healthier, lower calorie version, it would hit the mark. Quick prep and lots of fresh veggies, this is a restaurant quality meal. I look forward to leftovers for tomorrow's lunch.

    • toolbarsco
      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!!

    • cafritz
      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.