UMAMI LETTUCE WRAPS

Mushrooms, wild rice & purple daikon radish are sauteed in zesty, sweet & umami flavors. Served in a crispy lettuce cup. These wraps make a delicious gluten-free, grain-free & low-carb appetizer or side dish.

Serves 4-6

INGREDIENTS:

MUSHROOM & RICE MIXTURE

• 1/2 cup true wild rice (or quinoa)

• 1 Tbsp coconut oil (or avocado oil)

• ½ onion, diced small

• 2 garlic cloves, minced

• 2 cups mushrooms, diced small (portobello, baby bella, button or a combination)

• ½ cup purple daikon radish, diced small (or water chestnuts or jicama)

• 1 Tbsp low-sodium tamari (or coconut aminos)

• 1 Tbsp rice vinegar

• 1 Tbsp fresh ginger, minced

• 1 head of lettuce, washed and dried (leaf, butter or romaine lettuces are all good options)

SAUCE

• 2 Tbsp low-sodium tamari (or coconut aminos)

• 2 Tbsp rice vinegar

• 1 Tbsp toasted sesame oil

• 1 tsp sriracha (more if you like it spicy)

• 1 tsp pure maple syrup

FOR SERVING, OPTIONAL:

• Toasted sesame seeds

• Thinly slice daikon radish

• Sliced green onion

• Sriracha

DIRECTIONS:

1. Cook rice according to manufacture's directions.

2. Heat a large skillet over medium/low heat and add coconut oil. Once melted, add onion and saute for 3-5 minutes.

3. Add garlic and saute for a minute, or until fragrant.

4. Add mushrooms and saute for about 5 minutes to release moisture. Add radish, tamari, vinegar & ginger. Simmer until moisture has absorbed, stirring frequently - about 10 minutes.

5. Add sauce ingredients to a mixing jar and whisk together until combined.

6. Place lettuce leaves on plates and add about 2 Tbsp of mushroom mixture (or more if leaves are large), and garnish. Serve sauce on the side in individual containers.

NOTE: True wild rice is actually an aquatic grass (not a grain) that's naturally grown & hand picked in northern Minnesota and Canada. Contains lower carbs than regular rice and is non-gmo. Try adding to soups and salads for a nutty & earthy flavor! We love the Lake & River Wild Rice from Moose Lake Wild Rice Company.

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