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Brown Rice Pasta Fagioli For The Health-Conscious Folks

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2 Min Read

In a large saucepan, add 1 small onion chopped, 3 cloves garlic minced, 2 tsp dried basil, pinch of red pepper, salt to taste. Saute on medium until onion is translucent. Stir in 2 cups chicken/vegetable broth, 1 cup tomato sauce. Simmer on low for 8 min. Add 1 cup brown rice ditalini, 2 cups drained/rinsed cannelini beans. Cook on medium for 6 min. Let it rest for 5 min. Sprinkle cheese and parsley, and serve.

Ingredients

  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 2 teaspoons dried basil
  • Pinch of red pepper flakes
  • Salt to taste
  • 1 (14.5 ounce) can chicken broth or water with vegetable flavored bouillon
  • 1 small can of tomato sauce or 1/2 large can of crushed tomatoes (freeze the other half)
  • 1 cup brown rice ditalini or elbow pasta
  • 1 (15 ounce) can cannellini beans, with liquid

Directions

  • In a large saucepan over medium heat, saute onion, garlic, basil, red pepper and salt until onion is translucent.
  • Stir in chicken broth or water and bouillon, and tomato sauce or crushed tomatoes, and simmer on low for 5 – 10 minutes.
  • Add pasta and drained/rinsed beans and cook on medium heat for about 6 minutes.
  • Let it rest for about 5 minutes.
  • Serve with grated Parmesan cheese and/or minced fresh parsley.

This is an adaptation to save time on a busy night. Usually, you boil your pasta and saute your onion and garlic in a separate pan, strain your pasta, reserve some of the pasta water and then add the two together. However, when I discovered that I didn’t need to do that step and it could become a one pot meal, I was a happy camper.

Not sure if my amazing Italian cooking grandma would approve, but it was pretty delicious and turned out to be a real time saver. She may not approve the brown rice pasta either, but it is more of a complex carb than regular pasta and it is gluten free!

Sherri Mraz

Sherri Mraz, is a holistic health coach, yoga teacher, public speaker and award winning chef, also known as the Cookin’ Yogi and author of, The Cookin’ Yogi’s, More Energy, Less Waist. Sherri has trained at the Institute for Integrative Nutrition in NYC and is certified through Teachers College Columbia University and by the American Association of Drugless Practitioners (AADP). She has been a long time member of the Yoga Alliance at the advanced teacher level, a member of the Physicians Committee for Responsible Medicine and studied at Hippocrates Health Institute. She studied ancient nutritional wisdom, and the latest diet and healthy lifestyle trends with renowned experts such as Dr. Mehmet Oz, Deepak Chopra, Dr. Andrew Weil, Dr. Walter Willet, Dr. Anne Marie Colbin, and Dr. Neal Bernard.

Sherri Mraz

Sherri Mraz, is a holistic health coach, yoga teacher, public speaker and award winning chef, also known as the Cookin’ Yogi and author of, The Cookin’ Yogi’s, More Energy, Less Waist. Sherri has trained at the Institute for Integrative Nutrition in NYC and is certified through Teachers College Columbia University and by the American Association of Drugless Practitioners (AADP). She has been a long time member of the Yoga Alliance at the advanced teacher level, a member of the Physicians Committee for Responsible Medicine and studied at Hippocrates Health Institute. She studied ancient nutritional wisdom, and the latest diet and healthy lifestyle trends with renowned experts such as Dr. Mehmet Oz, Deepak Chopra, Dr. Andrew Weil, Dr. Walter Willet, Dr. Anne Marie Colbin, and Dr. Neal Bernard.

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