SERVES 4
INGREDIENTS:
FOR THE FILLING:
1 Cup of Brown Rice & Quinoa (cooked & cooled)
300g Mushrooms (sliced)
180g Bean Sprouts (roughly chopped)
1 TBLS Olive Oil (for cooking)
4 TBLS of Tamari
½ Cup of Mint Leaves (roughly chopped)
½ Cup of Coriander Leaves (roughly chopped)
FOR THE SAUCE:
1 TBLS Olive Oil
1 TBLS Lemongrass (minced or grated)
1 TBLS Coriander Root (finely chopped)
1 TBLS Grated Ginger
2 Garlic Cloves (crushed)
1 Red Onion (diced finely)
½ Red Chilli (seeds removed for less heat, chopped finely)
Juice of ½ a Lime
**1 TBLS Fish Sauce
1 TBLS of Rice Malt Syrup
TO SERVE:
Cos Lettuce Leaves
*Sriracha
METHOD:
Cook the brown rice & quinoa as per packet instructions, set aside to cool.
Heat a TBLS of olive oil in a non-stick fry-pan, throw in the mushrooms and cook until softened. Remove from heat and allow cooling slightly before chopping roughly and adding to the rice. Mix together all the remaining filling ingredients.
Return the non-stick frypan to the heat and add a TBLS of olive oil. Throw in the onion, and sauté until softened, add remaining sauce ingredient and simmer until fragrant, remove from heat and pour over filling mixture. Mix to combine thoroughly.
Separate / tear the lettuce leaves, and fill each lettuce cup with filling, add sauce and enjoy!
*OPTIONAL
** OMIT IF VEGAN