So, I recently had one of my friends on facebook ask me to share some recipes on how to make brown rice more tastfeul. In my opinion, I love brown rice, but for others I understand when they tell me “it’s so bland.” So, here is a recipe I tried and hopefully you’ll enjoy it as well:

(This pasta has a slightly extended cooking time than semolina wheat pasta, but if you follow the “Quick and energy saving directions” on the package, you will have a wonderfully al dente pasta that will hold up to any sauce that you can throw at it.)

Brown Rice Pasta Primavera With Basil-Pinenut-Pecorino Pesto

• 4 oz. brown rice fusilli or penne pasta
• 2-3 T olive oil
• 1 cippolini onion
• 1/4 cup pesto
• fresh vegetables of your choice (zucchini, broccoli, spinach, etc.) and/or
• roasted vegetables like eggplant, red peppers, artichokes or
• sun-dried tomatoes
• 8-10 chopped kalamata olives
• sea salt & fresh cracked pepper to taste
• Bring a pot of water to a boil, add the pasta and after boiling for 2-3 minutes, cover and turn off the heat.  
• Heat the olive oil in a large skillet. 
• Saute the onions until translucent. 
• Add the dried tomatoes (if using) and all the fresh vegetables, except for greens like spinach, and saute until tender, adding a splash of water (or white wine) as needed to keep them from sticking to the pan. 
• When the vegetables are tender, add any greens (spinach) and roasted veggies you are using, the olives, and the pesto.  Cook until the greens wilt and the pesto is fragrant.  Remove from heat, drain the pasta and toss it with the vegetables.  Season with salt & pepper to taste.
• By the way this is all GLUTON  AND DAIRY FREE =)