Pasta with Brown Rice and Greens
Browning the pasta adds a level of flavor missing from plain boiled pasta.
- 1 cup raw brown rice
- 8 oz. eggless shaped pasta such as farfalle
- 1 tsp. vegetable oil
- 8 oz. white mushrooms, sliced
- 1 ½ cups vegetarian, beef-flavored vegetable stock
- 2 leeks, trimmed and well rinsed
- 10 oz. greens such as arugula or spinach, or combination of greens
- Rinse rice until water runs clear, and cook according to package directions.
- Meanwhile, heat large nonstick skillet over medium heat, and spray with nonstick cooking spray. Cook pasta in skillet, stirring often to prevent scorching, until golden to golden-brown, about 10 minutes. When browned, remove noodles from skillet.
- Heat oil in skillet over medium heat. Sauté mushrooms until golden, stirring often, about 5 minutes.
- Place mushrooms and pasta in large saucepan. Add stock and cooked rice. Cover, and cook mixture over medium-low heat until liquid absorbed. Stir in leeks and greens, mixing well, and season to taste. Cook until greens just wilted, remove from heat and serve.
Your wine choice here depends on the greens and mushrooms you use. If you prefer mild greens—such as spinach, chard and cabbage—opt to drink a lighter wine such as an Italian Regional White. If you prefer more assertive greens—such as arugula, dandelion and mustard—opt for a slightly assertive red wine such as Montepulciano D’Abruzzo; and if you prefer super earthy mushrooms, opt for an earthy Shiraz.