We love love this easy to adapt fresh, light meal. Hope you enjoy it!
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
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