Pasta with Brown Rice and Greens

Pasta with Brown Rice and Greens Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

This Pasta with Brown Rice and Greens recipe is a delicious and nutritious dish that combines the earthy flavors of brown rice, mushrooms, leeks, and greens with the comforting texture of pasta. It's a perfect meal for a cozy night in or a dinner party with friends and family.

History

This recipe is a modern twist on traditional pasta dishes, incorporating the health benefits of brown rice and greens. It's a great way to add more fiber, vitamins, and minerals to your diet while still enjoying a satisfying and flavorful meal.

Ingredients

1 cup raw brown rice
8 oz (227 g) eggless shaped pasta, such as farfalle
1 tsp vegetable oil
8 oz (227 g) white mushrooms, sliced
1.5 cup vegetarian beef-flavored vegetable stock
2 leeks, trimmed and well rinsed
10 oz (283 g) greens, such as arugula or spinach, or a combination of greens

How to prepare

1. Rinse the rice until the water runs clear, and cook it according to the package directions.
2. Meanwhile, heat a large nonstick skillet over medium heat, and spray it with nonstick cooking spray. Cook the pasta in the skillet, stirring often to prevent scorching, until it turns golden to golden-brown, about 10 minutes. Once browned, remove the noodles from the skillet.
3. Heat oil in the skillet over medium heat. Sauté the mushrooms until they turn golden, stirring often, about 5 minutes.
4. Place the mushrooms and pasta in a large saucepan. Add stock and cooked rice. Cover, and cook the mixture over medium-low heat until the liquid is absorbed. Stir in leeks and greens, mixing well, and season to taste. Cook until the greens just wilted. Remove from heat and serve.

Variations

Add cooked chickpeas or black beans for extra protein.
Use different types of greens like spinach, kale, or Swiss chard.
Experiment with different types of mushrooms for varied flavors.
Add diced tomatoes or roasted red peppers for a pop of color and sweetness.

Cooking Tips & Tricks

Make sure to rinse the rice thoroughly before cooking to remove excess starch.

- Browning the pasta adds a nutty flavor and helps it hold up better in the dish.

- Be sure to cook the mushrooms until they are golden to bring out their rich umami flavor.

- Adjust the seasoning to your taste preferences, adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve this Pasta with Brown Rice and Greens dish with a side salad, crusty bread, or roasted vegetables for a complete and satisfying meal. You can also top it with grated Parmesan cheese or a drizzle of olive oil for extra flavor.

Cooking Techniques

Browning the pasta adds a nutty flavor and helps it hold up better in the dish.

- Sautéing the mushrooms until golden brings out their rich umami flavor.

- Cooking the greens until just wilted preserves their texture and color.

Ingredient Substitutions

Use white rice or quinoa instead of brown rice.

- Substitute whole wheat pasta for a healthier option.

- Use olive oil or coconut oil instead of vegetable oil.

- Swap out the mushrooms for bell peppers or zucchini.

Make Ahead Tips

You can prepare the brown rice and pasta ahead of time and store them in the refrigerator until ready to use. The dish can also be assembled and cooked in advance, then reheated before serving.

Presentation Ideas

Garnish the Pasta with Brown Rice and Greens with fresh herbs like parsley or basil for a pop of color. Serve it in individual bowls or on a platter for a family-style meal. You can also drizzle with balsamic glaze or sprinkle with red pepper flakes for extra flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio. You can also serve it with a light beer or sparkling water with lemon for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers of this Pasta with Brown Rice and Greens dish in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of water or vegetable stock to prevent drying out.

Nutrition Information

Calories per serving

Each serving of this Pasta with Brown Rice and Greens recipe contains approximately 350 calories, making it a satisfying and balanced meal option.

Carbohydrates

This dish is a good source of complex carbohydrates from the brown rice and pasta, providing sustained energy and fiber for digestion.

Fats

The vegetable oil used in this recipe adds a small amount of healthy fats to the dish, helping to absorb fat-soluble vitamins and promote satiety.

Proteins

While this dish is vegetarian and does not contain meat, it still provides protein from the brown rice, pasta, and mushrooms. You can also add tofu or tempeh for an extra protein boost.

Vitamins and minerals

The leeks and greens in this recipe are rich in vitamins A, C, and K, as well as minerals like iron, calcium, and potassium. These nutrients support immune function, bone health, and overall well-being.

Alergens

This recipe is free of common allergens like dairy, eggs, nuts, and soy. However, if you have specific allergies or dietary restrictions, be sure to check the ingredients and make substitutions as needed.

Summary

Overall, this Pasta with Brown Rice and Greens recipe is a nutritious and flavorful dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It's a great option for vegetarians and anyone looking to add more plant-based foods to their diet.

Summary

This Pasta with Brown Rice and Greens recipe is a delicious and nutritious dish that combines the flavors of brown rice, mushrooms, leeks, and greens with the comforting texture of pasta. It's a versatile and satisfying meal option that can be customized to suit your taste preferences and dietary needs. Enjoy this dish as a main course or side dish for a healthy and flavorful dining experience.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Pasta with Brown Rice and Greens. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and she always had a new and exciting recipe up her sleeve to share with me.

As I walked into her kitchen, the aroma of garlic and onions sizzling in olive oil filled the air. Maria greeted me with a warm smile and a big hug, as she stirred a pot of simmering tomato sauce on the stove. I couldn't help but feel a sense of excitement as I knew I was in for a delicious treat.

Maria motioned for me to take a seat at the kitchen table, where a bowl of freshly chopped greens and a bag of brown rice were waiting for me. She explained that she was going to show me how to make her favorite pasta dish, a recipe she had learned from her grandmother back in Italy.

As Maria began to cook, she shared stories of her childhood and the time she spent in her grandmother's kitchen. She spoke of the love and care that went into each dish, and how her grandmother always emphasized the importance of using fresh, seasonal ingredients.

I watched intently as Maria cooked the greens and brown rice in a pot of boiling water, adding a pinch of salt and a drizzle of olive oil for flavor. The scent of the cooking rice filled the kitchen, making my mouth water in anticipation.

Once the rice was cooked to perfection, Maria added it to a skillet with sautéed garlic and onions, along with a handful of freshly chopped tomatoes and a generous sprinkle of Italian herbs. She tossed everything together, letting the flavors meld and mingle as she added a splash of white wine for good measure.

Next, Maria cooked the pasta until al dente, then added it to the skillet with the rice and greens. She gave everything a good stir, making sure that each strand of pasta was coated in the savory sauce. The dish was coming together beautifully, a symphony of colors and flavors that made my heart sing.

Finally, Maria plated the pasta with brown rice and greens, topping it off with a sprinkle of grated Parmesan cheese and a drizzle of extra-virgin olive oil. She handed me a fork and a napkin, urging me to dig in and enjoy the fruits of our labor.

The first bite was pure bliss. The nutty flavor of the brown rice paired perfectly with the tender greens and savory tomato sauce. The pasta was cooked to perfection, with just the right amount of bite. Each bite was a taste of Italy, a reminder of the rich culinary traditions that had been passed down through generations.

As I savored the last bite of my meal, I couldn't help but feel grateful for Maria and her generosity in sharing this recipe with me. It was a dish that would become a staple in my own kitchen, one that I would pass down to my own grandchildren in years to come.

And so, the recipe for Pasta with Brown Rice and Greens became a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories. I will always be grateful to Maria for introducing me to this delicious dish, and for showing me the true joy of cooking with love and passion.