Vegetables With Brown Rice Pasta | Daniel Fast Approved

brown rice pasta

🥗Healthier: zucchini noodles

💰Cheaper: regular pasta

Zucchini noodles are lower in carbs and calories, while regular pasta is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is a dairy-free option, while grated cheese is often less expensive.

Start by heating a wok over medium heat.

Add extra virgin olive oil to the wok.

Chop more than half of a large onion and set aside.

Chop red, orange, and yellow bell peppers into rough pieces and set aside.

Chop two carrots into sticks, not too thick or too thin, and set aside.

Boil water in a pot and add a teaspoon of sea salt.

Add the entire package of brown rice pasta to the boiling water and set a timer for 8 minutes.

While the pasta cooks, wash and chop a tomato into rough pieces.

Reserve some of the pasta cooking water before draining the noodles.

Drain the pasta and rinse it with cold water; set aside.

Add okra to the wok first to coat it in oil and prevent sliminess.

If the okra starts to burn, add a bit of reserved pasta water or corn water to prevent burning.

Add the chopped onion to the wok and stir-fry until fragrant.

Add the carrots to the wok and stir-fry for a few minutes.

Add the yellow bell peppers, followed by the red bell peppers, and stir-fry for a few more minutes.

Add chopped mushrooms to the wok and stir-fry until cooked through.

Mix together 1 teaspoon of salt, 1 teaspoon of turmeric, and 1 teaspoon of Cayenne pepper; sprinkle over the vegetables in the wok.

Squeeze in 2 tablespoons of lemon juice.

Add the chopped cabbage and reserved tomato to the wok, stir to combine.

Finally, add the cooked brown rice pasta to the wok and mix everything together thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens