RCI-RC.006.0089.001
Pasta with Brown Rice and Greens
.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- eggless shaped Pasta such as farfalle8 oz
- 1 tsp
- white Mushrooms8 ozsliced
- vegetarian1 ½ cupsbeef-flavored vegetable stock
- leeks2 unittrimmed and well rinsed
- greens such as arugula or spinach10 ozor combination of greens
Method
1
Rinse the brown rice under cold water until the water runs clear, then drain thoroughly.
2
Slice the leeks into thin rings, keeping white and light green parts separate from the dark green tops; reserve all parts.
3
Slice the mushrooms into uniform pieces, approximately ¼-inch thick.
4
Heat the vegetable oil in a large pot over medium-high heat, then add the white and light green parts of the leeks, cooking until softened, about 3 minutes.
3 minutes
5
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes.
5 minutes
6
Stir in the rinsed brown rice and cook for 1 minute, coating it well with oil.
7
Pour in the beef-flavored vegetable stock and bring to a boil, then reduce heat to low and cover tightly.
8
Simmer the rice mixture for 25 minutes, or until the rice is tender and the liquid is mostly absorbed.
25 minutes
9
While the rice is cooking, bring a large pot of salted water to a boil and cook the farfalle according to package directions until al dente; drain and set aside.
8 minutes
10
Stir the reserved dark green leek tops and the greens into the cooked rice mixture, folding gently until wilted, about 2 minutes.
2 minutes
11
Add the cooked farfalle to the pot and fold gently to combine all ingredients evenly.
12
Divide the pasta and rice mixture among serving bowls and serve hot.