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.
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)
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
Cook rice according to manufacture's directions.
Heat a large skillet over medium/low heat and add coconut oil. Once melted, add onion and saute for 3-5 minutes.
Add garlic and saute for a minute, or until fragrant.
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.
Add sauce ingredients to a mixing jar and whisk together until combined.
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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