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Ginger Veggie Brown Rice Pasta

Name: Ginger Veggie Brown Rice Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Apr. 24, 2022

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

Ginger Veggie Brown Rice Pasta Recipe photo by Taste of Home

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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

Directions

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.

Test Kitchen tips

If you have fresh garlic and ginger on hand, go ahead and mince 2 teaspoons of each and add them to this dish instead of using the 2 teaspoons each of ginger and garlic paste.

Canola or olive oil may be substituted for the coconut oil.

Nutrition Facts

1 cup: 270 calories, 7g fat (3g saturated fat), 55mg cholesterol, 257mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Ginger Veggie Brown Rice Pasta

Ingredients

Directions

Nutrition Facts

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