Brown rice pasta and vegetable stirfy

This recipe is comfort food and the proportions are heavier on the pasta side. I made it to use up remaining veggies in my fridge. You can adjust the proportions to increase the vegetables and decrease the pasta.

8-9 oz or 3/4 of a 12 oz package of brown rice pasta

7 stalks of asparagus

7 baby bella mushrooms

4 leaves of kale

1 tsp of cumin 

1 Tbsp soy sauce 

1 cup of water for cooking

On the side

1 piece of Ezekiel Bread

Roasted garlic white bean spread from Jumpstart Recipe Book

1. Pour approximately 3/4 of a 12 oz package of brown rice pasta into a 2 quart saucepan, add water, and bring to a boil. I don't always salt the water 😄 .

2. Chop baby bella mushrooms, asparagus, and kale into bite sized pieces for cooking. 

3. Cook using the dry saute method. OR

Heat up the pan as if you are using the dry saute method. When the pan is hot, add mushrooms and mix with a wooden spoon. Add a little bit of water to prevent sticking and add additional water as needed.

4. After a few minutes add asparagus and kale. Add additional water to prevent sticking as needed. 

5. Add cumin as desired. 

6. Drain rice pasta after 8-10 minutes when the pasta is al dente/cooked. Rinse to cool slightly (or not). 

7. Mix pasta in with the vegetables. 

8. Dish out onto the plate and THEN (if you have not already reached your Jumpstart sodium intake daily limit) add up to 1 tbsp of soy sauce for a lot of flavor. 

9. Enjoy! For the extra feeling of comfort food, sprinkle with nutritional yeast. 

Side dish

Toast Ezekiel bread and spread the Jumpstart "Roasted White Garlic Bean Spread" on top.