By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com
- 1 lb. Lundberg Family Farms® Brown Rice Penne Pasta
- 1/2 cup fresh cranberries
- 2 cups water
- 2 Tbsp. Lundberg Family Farms® Brown Rice Syrup
- 5 fresh radish, thinly sliced
- 2 Tbsp. fresh oregano leaves, finely chopped
- 1 medium white onion, sliced
- 1 fennel bulb, thinly sliced
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 2 Tbsp. Dijon mustard
- 1 Tbsp. coconut flakes
- 1 teaspoon fresh ginger
- Sea salt and freshly ground black pepper, to taste.
In a large pot of boiling salted water, cook penne until it is al dente. Drain the pasta and rinse under cold water. Set aside. Meanwhile, in a saucepan cook cranberries in water. Add Lundberg® Brown Rice Syrup and bring to a boil; cook for 25 minutes. Drain and set aside. In a large bowl, combine pasta, cranberries, radish, oregano, onion and fennel. In a food processor or blender, combine olive oil, garlic, Dijon, coconut flakes and ginger. Puree until smooth. Pour dressing over pasta; gently toss to combine. Add sea salt and pepper, to taste.