Lettuce cups with sticky brown rice and vegetable crudités

Lettuce cups with sticky brown rice and vegetable crudités

By
From
Good Better Green
Serves
4

I love meals that invite involvement from diners. It allows them to let their hair down, get their hands dirty and tailor-make each bite to suit their taste. The dressing and sauce for the rice can be made in advance, and the prepared crudités will keep well for a few hours in an airtight container in the fridge.

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
15g coriander, finely chopped
1/2 teaspoon shoyu or tamari
1/2 teaspoon fish sauce
1 tablespoon rice vinegar
1/2-1 tablespoon palm sugar
1 teaspoon grated peeled ginger
1 lime, Juiced
1 tablespoon untoasted sesame oil
1 teaspoon sesame seeds

For the sticky rice

Quantity Ingredient
1 quantity see method for ingredients
30g fresh coconut flesh
2 tablespoons coconut water, preferably unpasteurised
1 teaspoon grated peeled ginger
1 medium garlic clove, finely chopped
1/2-1 red thai chilli, finely chopped
1 small lime, Grated zest and juiced
2 tablespoons avocado oil,untoasted sesame oil
1/2-1 teaspoon fish sauce, to taste
1 teaspoon rapeseed oil
4 spring onions, thinly sliced, plus extra to serve
sea salt

To serve

Quantity Ingredient
4 baby cos or little gem lettuces, trimmed
1 medium carrot, cut into matchsticks
70g sugar snap or snow peas, trimmed, any strings removed, cut into matchsticks
1/4 large cucumber, cut into matchsticks
shredded, cooked chicken, fried tofu, or sliced, cooked beef fillet

Method

  1. Combine all the ingredients for the dressing in a small bowl and set aside. Prepare the Sticky Brown Rice following the method.
  2. While the rice is cooking, put the coconut esh and water, ginger, garlic, chilli, lime zest and juice, oil, ‚sh sauce and a pinch of salt in a blender, and process to a relatively smooth sauce.
  3. Heat the rapeseed oil in a pan and sauté the spring onions with a pinch of salt for a minute or so.
  4. Stir into the sticky rice with the coconut sauce, as soon as the rice is cooked.
  5. Give each guest a head or two of lettuce and a plate, then place the dressing, sticky rice, vegetables and chicken/tofu in the centre of the table and enjoy watching your guests ‚ll each lettuce leaf to their own taste.
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