Thursday, September 27, 2012

brown rice pasta with golden beets...


Brown Rice is the only grain I tolerate very well, so we occasionally have brown rice pasta.  Last night I threw in some golden beets I picked up at the Davis Co-op last week and it turned out to be my new favorite thing!  I added some medium bright yellow peppers from the garden, but can't find the name of them!  You can sub bell peppers or jalapenos would be nice, too!  We had this with leftover Garlic Butter Chicken Legs.  If you are grain-free, steamed cauliflower roughly mashed is a good pasta or rice substitute!

Beets: blood tonic, cleanse the colon, pull out toxins, strengthen the gall bladder, protect liver and stimulate bile, fight cancer with betacyanin, rich in calcium, iron, magnesium, phosphorus, folic acid, carotene, B vitamins and vitamin C.  Do not peel and make sure to eat the roots and tops as well.  Juice the beets and beet tops (tons of phosphorous and carotene!) with apples and carrots for extra body fuel!

I've been unable to find a good balsamic vinegar without preservatives...until now!  My sister works for Williams-Sonoma and recommended Olivier Napa Valley, 'an intensely flavorful vinegar aged 25 years in oak barrels'.  It is honestly the best balsamic I've ever tasted!

1 Bag Organic Brown Rice Pasta
1 Cube Organic Butter
1-2 Golden Beets, sliced and quartered (chop greens and add to spinach to counter garlic breath)
1/2-1 Yellow Onion
1/2 Bell Pepper or any other pepper
3 Cloves Organic Garlic, minced
1 Tbsp Oregano
1/2 tsp Cayenne Pepper
Himalayan Pink Salt & Pepper
1/2 C Organic Olive Oil
Balsamic Vinegar
4 Handfuls Spinach, chopped

*Cook Brown Rice Pasta al dente for 7-10 minutes.  
Slice veggies and saute in 1/4 cube butter while pasta is cooking, making sure not to overcook!  
Chop spinach and mince garlic, set aside.  
Drain and rinse pasta and add back to pot with remaining butter.  Add veggies, spices and salt & pepper to taste.  
Remove from heat and add olive oil, garlic and a few splashes of balsamic vinegar.
Top with chopped spinach and serve.

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