2 Cups Organic Brown Rice and Quinoa Penne
1 Medium size Red Bell pepper washed and diced
1 Medium size Green Bell pepper wash and diced
1 Cup of chopped Asparagus about 2 inches in lenght
1 Cup of chopped Broccoli
1 Medium size Onion cleaned and diced
1 Teaspoon of black pepper
1 Teaspoon of curry powder
1/2 Teaspoon of thyme
2. Table spoon of Olive Oil
1 Cup of low fat milk
1/2 Teaspoon of salt to taste
2 Cups of white or brown Mushrooms
In a sauce pan bring to boil 3 L of water, add a dash of salt if required.
Add pasta and cook uncovered, stirring occasionally for about 6 – 8 minutes until soft to the touch
Do not over cook. Rince with water. Drain and set aside.
Clean and cut the button mushrooms in half, place in a small sauce pan, add some of the chopped onions and allow to cook over low heat in its water until the water dries up. This is to preserve the niutrents and taste of the mushrooms.
Drop the Olive Oil in 9 inch sauce pan, place over medium heat. Allow to warm up.
Add a dash of salt, the chopped Onions, black pepper, thyme, curry powder, cook for about 3 – 5 minutes turning occasionally.
Add the Red bell pepper, green bell pepper, the asparagus, broccoli and the boiled mushrooms
Allow to cook for a further 5 minutes.
Now add the cup of milk and the Pasta, turning to mix with the vegetables. Leave to simmer over low heat for about 3 minutes.
Note this serves 4.