Best Ginger Veggie Brown Rice Pasta Recipes

GINGER VEGGIE BROWN RICE PASTA

Ginger Veggie Brown Rice Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

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 chile pepper
1/4 teaspoon coarsely ground pepper
1 rotisserie chicken, skin removed, shredded
2 green onions, chopped

Steps:

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.

Nutrition Facts : Calories 270 calories, Fat 7g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 257mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

GINGER VEGGIE BROWN RICE PASTA

Ginger Veggie Brown Rice Pasta image

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

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

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.