Teriyaki Romaine Lettuce Boats

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Source: Just Organics

15 Mins
20-25 Mins
Teriyaki Romaine Lettuce Boats

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




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