Pasta with brown rice and herbs
4 servings
35 minutes
Pasta with brown rice and greens is an amazing combination of Italian cuisine with healthy and nutritious ingredients. The dish combines tender farfalle pasta, aromatic white mushrooms, and fresh greens, creating a harmonious balance of textures and flavors. Brown rice adds nutty notes and makes the pasta richer and more nourishing. Vegetable broth enhances the flavor, while leeks add a light spiciness. This dish is perfect for a cozy family dinner or a light lunch. It can be served with a glass of white wine or a fresh salad to highlight the subtle taste of mushrooms and greens. A simple yet elegant recipe will give you pleasure in every bite.
1
Rinse the rice well until the water is clear; cook it according to the package instructions.
- Brown rice: 1 glass
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 avoid burning, until a golden crust forms. Remove the pasta from the heat.
- Farfalle pasta (butterflies): 250 g
3
Heat oil in a pan over medium heat. Fry the mushrooms until golden brown, stirring often, for about 5 minutes.
- Vegetable oil: 1 teaspoon
- White mushrooms: 250 g
4
Place the mushrooms and pasta in a large sauce pan. Add broth and cooked rice. Cover with a lid and cook the mixture over medium or low heat until the liquid evaporates. Add leeks and herbs, mix well, and season to taste.
- Vegetable broth: 1.5 glass
- Brown rice: 1 glass
- Farfalle pasta (butterflies): 250 g
- Leek: 2 stems
- Green: 300 g
- Green: 300 g
5
Cook until the greens are wilted, remove from heat, and serve.
- Green: 300 g