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 For Ginger Veggie Brown Rice Pasta Recipe
2 cup Uncooked brown rice elbow pasta
1 tablespoon Coconut oil
0.5 Small red onion, sliced
2 teaspoon Ginger paste
2 teaspoon Garlic paste
1.5 cup Chopped fresh brussels sprouts
0.5 cup Chopped red cabbage
0.5 cup Shredded Carrots
0.5 Medium sweet red pepper, chopped
0.5 teaspoon Salt
0.25 teaspoon Ground ancho chili pepper
0.25 teaspoon Coarsely ground pepper
1 Rotisserie chicken, skin removed, shredded
2 Green onions, chopped
Nutrition value
232
calories per serving
2 g Fat6 g Protein46 g Carbs4 g FiberOther
Current Totals
2 g Fat
6 g Protein
46 g Carbs
4 g Fiber
MacroNutrients
Carbs
46 g
Protein
6 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
53 mg
Iron
4 mg
Vitamin A
432 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
37 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
61 mg
Manganese
1 mg
Phosphorus
132 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment