This veggie and protein packed dish is very filling and easy to make. Brown rice pasta is made from ground brown rice, instead of wheat. This makes the noodles gluten-free and perfectly suitable for anyone with gluten sensitivity. Brown rice pasta is a nutritious alternative to regular white or wheat pasta. This colorful, nutrient rich brown rice pasta is chock-full of flavonoids-phytochemicals that give many plants their vibrant hues. It fits in your favorite pasta entrée or pasta salad.
2/3 package (300 g) brown rice pasta
3 garlic cloves, chopped
3 tbsp. (30 ml) extra-virgin olive oil
Sea salt to taste
2 cups (500ml) cooked or canned red kidney beans, well rinsed and drained
2 cups (500 mL) cooked or canned chickpeas, well rinsed and drained
1 Small red or white onion, chopped
1 Small red tomatoes, chopped
3 cups tender greens, such as baby spinach or baby kale or broccoli
2 cups (80 ml) fresh curly parsley or basil chopped
¼ tsp freshly ground black pepper
Prepare brown rice pasta according to package directions. Preheat oven to 400 F (200 C)
While the pasta is cooking, sauté the rest of the ingredients
In a large bowl, toss together tomatoes, garlic, onions, broccoli, olive oil, sea salt, chickpeas, and red kidney beans sauté in skillet with oil. Sauté about 5-10 minutes, stir a few times and allow the beans and veggies heat up. Remove from the heat. Place cooked brown rice pasta and sautéed beans, chickpeas, greens in large bowl toss with parsley and garnish with olive oil and black pepper.
Made and Prepared with Good intentions, Enjoy with Good Health.
By: Kendra, Certified Holistic Nutritionist and Personal Trainer
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