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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



  • 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)


  • 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


  • Toasted sesame seeds

  • Thinly slice daikon radish

  • Sliced green onion

  • Sriracha


  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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