Easy Brown Rice Pasta
By Published: November 11, 2012
The health benefits of garlic can be increased by letting it sit after you’ve chopped it, minced it or crushed it. Allow it to sit for at least 5 minutes before eating or cooking the garlic or adding any high acidic food to the garlic (for example lemon juice).
Ingredients
- 8 oz brown rice pasta any variety
- 5 mushrooms chopped
- 1/4 cup red onion finely diced
- 1 tomato mince with a fine grater, discard skin
- 2-3 cloves garlic pressed
- 1 tbsp Italian seasoning or all purpose vegetable seasoning
- 1/2 tsp paprika
- to taste Himalayan pink salt
- to taste black pepper
- 1 tsp coconut oil
- 2 tbsp olive oil extra virgin
- to taste red chili flakes
- 1/4 cup basil fresh, chopped for garnish
Instructions
- Cook brown rice pasta as directed on the package. Drain and set aside.
- In a large skillet heat coconut oil on low- medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté one minute.
- Add mushrooms and cook for 3-4 minutes. Add seasoning, red chili flakes, paprika, salt and pepper.
- Add minced tomato and sauté for 3-4 minutes. Add cooked brown rice pasta and mix well for a few minutes.
- Once pasta has cooled slightly, drizzle with extra virgin olive oil.Toss to coat. Garnish with fresh basil and serve.
- Yield: 6-8 Servings
- Ready In: 30 mins
- Course: Main Dishes
- Features: Gluten Free, Low Sodium, Nut Free, Soy Free, Vegan
