Ginger Veggie Brown Rice Pasta
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
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
