Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Arugula | 1 cup (20g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup raw brown rice
- 8 oz. eggless shaped pasta such as farfalle
- 1 tsp. vegetable oil
- 8 oz. white mushrooms, sliced
- 1 ½ cups vegetarian, beef-flavored vegetable stock
- 2 leeks, trimmed and well rinsed
- 10 oz. greens such as arugula or spinach, or combination of greens
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Directions
1. Rinse rice until water runs clear, and cook according to package directions.
2. Meanwhile, heat large nonstick skillet over medium heat, and spray with nonstick cooking spray. Cook pasta in skillet, stirring often to prevent scorching, until golden to golden-brown, about 10 minutes. When browned, remove noodles from skillet.
3. Heat oil in skillet over medium heat. Sauté mushrooms until golden, stirring
often, about 5 minutes.
4. Place mushrooms and pasta in large saucepan. Add stock and cooked rice. Cover, and cook mixture over medium-low heat until liquid absorbed. Stir in leeks and greens, mixing well, and season to taste. Cook until greens just wilted,
remove from heat and serve.