Pasta with Brown Rice and Greens

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Wine selection recommendations. The choice of wine depends on the type of greens and mushrooms you use. If you prefer mild greens, such as spinach, Swiss chard, and cabbage, a light wine like Italian white would be suitable. If you prefer stronger greens, such as arugula, dandelion, or mustard greens, a red wine like Montepulciano d'Abruzzo would work well; and if you prefer mushrooms with a very rich flavor, Shiraz would be a good choice.

Ingredients

Brown Rice - 1 cup
Farfalle Pasta - 8.8 oz
Vegetable Oil - 1 teaspoon
White mushrooms - 8.8 oz
Vegetable Broth - 1½ cups
Leek - 2 stalks
Greens - 10.6 oz

Step by Step guide

Step 1

Rinse the rice well until the water runs clear; cook it according to the package instructions.

Step 2

Meanwhile, heat a non-stick skillet over medium heat and spray it with non-stick spray. Cook the pasta in the skillet for about 10 minutes, stirring frequently to prevent burning, until it develops a golden crust. Remove the pasta from heat.

Step 3

Heat the oil in the skillet over medium heat. Sauté the mushrooms until golden brown, stirring frequently, for about 5 minutes.

Step 4

Place the mushrooms and pasta in a large serving bowl. Add the broth and the cooked rice. Cover and cook the mixture over medium or low heat until the liquid evaporates. Add the leek and greens, mix well, and season to taste.