Teriyaki Romaine Lettuce Boats

Ingredients

2 tbs coconut oil

1 cup brown basmati rice

2 cups vegetable broth

1 onion, sliced

2 cloves garlic, minced

1- 2 carrots julienne

1 bell pepper sliced

1 cup mushroom, sliced

6- 8 romaine leaves, rinsed and dried

1 spring onion, julienne

1/4 cup nuts, chopped (optional)

sprouts, for garnish

Teriyaki Sauce Ingredients

1/3 cup tamari

2 tbs brown rice vinegar

2 tbs orange juice

1/4 tsp orange zest

1/2 tsp arrowroot flour

1/2 tsp ginger, grated or 1/4 tsp ground

2 tbs coconut nectar or raw honey

Directions

1. ln a small bowl, whisk together teriyaki sauce ingredients. Set aside.

2. Warm 1 tbs of coconut oil in a small pot. Add brown rice, stirring for 2 minutes to lightly fry,

then pour in vegetable broth, cover and bring to a simmer. Remove from heat once liquid has

been absorbed and grains are tender.

3. Add remaining coconut oil to a medium pan and saute onions, garlic, carrots, mushrooms

and pepper for 2 minutes before adding 1/2 the teriyaki sauce to the pan. Cook for an

additional 2-3 minutes,,until sauce has thickened and vegetables have softened slightly.

4. Place a layer of brown rice in each lettuce leaf and layer vegetables and green onion on

top. Dress with additional sauce, if desired, and garnish with sprouts and nuts. Serve

immediately.

Enjoy!

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