I have a really delicious meal for you today that incorporates lots of fresh veggies, a good-for-you pasta and protein-filled beans. This meal was the brain child of my imagination, using the ingredients I had in my fridge/pantry as my inspiration.
As a side note, brown
rice pasta is made from ground brown rice and is great to use in a
gluten-free diet. It is rich in fiber, especially
insoluble fiber, which helps rid wastes from the body because it stays
intact in the digestion system. I've been using it a ton in my meals, along with regular quinoa and quinoa pasta.
The best part about this meal....it was healthy and delicious and my family didn't complain one bit!
Spinach, Basil & Feta Pesto with Brown Rice Pasta
3 cups spinach 1 cup basil 1/3 cup crumbled feta 1/4 cup extra virgin olive oil 2 garlic cloves Handful of raw almonds, chopped Zest and juice of 1/2 lemon 1 - 15.5 ounce can cannellini beans, drained Salt and pepper to taste 1 pound brown rice pasta Shredded Parmesan cheese as a garnish, optional
** Note: Save about 2 cups of the pasta water to thin the pesto, if needed
1. In a food processor, blend together spinach, basil, garlic, feta, almonds, lemon juice/zest and salt/pepper. Slowly add oil until the mixture combines. 2. Boil water and prepare pasta according to the directions on the box. 3. During the last 30 seconds of cooking, add the beans to the pasta water to heat. Drain the pasta/beans like normal, reserving some pasta water. 4. Combine the pesto and pasta in a large bowl. Add pasta water to thin if needed. 5. Top with shredded Parmesan and serve.
Risotto is one of those comfort foods that takes some time to prepare. However, the process of slowly adding liquid to the grains and letting it absorb is the perfect time to indulge in a glass of wine and relax while listening to some music. Just saying.
Even though arborio rice is traditionally used in this dish, I mixed things up a bit by using plain, old steel cut oats. The end result was just as delicious, but a little more nutritious.
Steel Cut Oats Risotto with Peas and Corn
2 tablespoons butter Drizzle extra virgin olive oil 1 medium onion, diced 1 cup steel cut oats 1/4 dry wine {I used red} 3/4 frozen peas, thawed 1/2 cup frozen corn, thawed 1/2 can cannellini beans, rinsed and drained 1 cup grated parmesan, divided 1 quart vegetable stock 1 cup water Kosher salt and pepper to taste
1. In a medium stockpot, melt butter and heat oil together. 2. In a separate pot, heat broth plus an extra cup of water. 3. Thaw peas and corn in a colander using hot water. Set aside. 4. Add onions to butter/oil and cook 4-5 minutes until translucent. 5. Add oats and cook one minute to toast. 6. Remove pot from stove and add wine. Bring back to cooktop and stir through, about a minute or two until wine is dissolved. 7. Slowly add broth {one cup at a time} making sure that each cup is absorbed before adding more. Repeat this process until mixture is thick and creamy and liquid is used up. 8. Remove from heat and stir in vegetables and 3/4 cup of the cheese. Add salt and pepper to taste. 9. Serve into bowls and top with the remaining 1/4 cup of cheese.
