Our local store has recently expanded their bulk foods section adding 3 gluten-free pastas. I thought I would give the brown rice penne a try so I created a simple entree to check it out. This recipe is lower in fat, gluten-free, dairy-free, diabetic friendly, and vegan.
Brown Rice Penne with Spinach and Mushrooms
Yield: 4 generous servings
5 cups cooked brown rice penne
4 cups organic baby spinach leaves
3 cups Crimini mushrooms sliced
5 cloves fresh garlic chopped
6-8 leaves of fresh basil chiffonade
1 ½ tablespoons extra virgin olive oil
½ teaspoon salt
Fresh cracked black pepper to taste
Cook brown rice penne al dente drain, rinse and set aside. Heat olive oil in a wok or large heavy bottom sauce pan. Add garlic, and mushrooms sauté one minute then add spinach, basil, penne and seasonings. Cook till spinach is done (about 30 seconds) stirring constantly to coat penne.
Portion and serve.
© 2012 Aron David Bradley