Description
This scrumptious Asian-inspired appetizer is perfect for any dinner party. It is very versatile. You can add your choice of protein, whether it be meat or a vegetarian substitute like tempeh, tofu or beans!
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Minced Fresh Ginger
- 2 cloves Garlic, Minced
- ½ cups Green Onions, Chopped
- 1 Large Yellow Onion
- 1 cup Shiitake Mushrooms, Chopped
- 1 cup Water Chestnuts, Chopped
- ½ cups Walnuts, Chopped
- ½ cups Red Bell Pepper, chopped
- 6 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Hot Sauce
- 2 Tablespoons Rice Wine Vinegar
- 1-½ cup Precooked Brown Rice
- 12 leaves Romaine Lettuce
- ½ cups Carrots, Shredded
Preparation
Heat a large skillet over medium-high heat. Add olive oil. Add ginger, garlic, green and yellow onions, and mushrooms. Sauté for 5 minutes. Add water chestnuts, walnuts and bell pepper.
In a small bowl, mix soy sauce, hot sauce, and rice wine vinegar. Add to skillet. Sauté for 5 minutes. Add precooked brown rice to skillet.
Divide veggie and rice mixture among lettuce leaves. Sprinkle shredded carrots on top.
