Crispy Rice Salad Lettuce Wraps

a white plate with three open lettuce wraps and two lemon wedges, a bottle of NOW Ellyndale Rice Bran Oil to the left of the plate and a small wooden bowl of nuts and dried fruit to the far left

Servings

This recipe is made for meatless Monday. With nourishing oils, brown rice, and greens, these lettuce wraps are at the top of our weekly recipe list. We like to double it up for meal prep and have lunches for the week. It looks simple, but we promise, it’s a flavor explosion.

Ingredients

6 tablespoons Rice Bran Oil

3 cups cooked Sprouted Brown Rice, Organic

1 shallot, minced

1 garlic clove, minced

1 teaspoon minced fresh ginger

2 tablespoons soy sauce

2 tablespoons lime juice

2 teaspoons Maple Syrup, Organic Grade A Amber Color

2 tablespoons chopped green onion

2 tablespoons chopped cilantro

6 butter lettuce leaves

⅓ cup chopped peanuts

Directions

In a large nonstick pan over medium heat, warm 3 tablespoons Ellyndale Rice Bran Oil. Add brown rice and spread into an even layer. Cook, without stirring, for 6 minutes. Stir, spread out, and cook for another 6 minutes. Repeat once more or until rice is crispy. Allow to cool completely.
In a large bowl, whisk together remaining 3 tablespoons Ellyndale Rice Bran Oil, shallot, garlic, ginger, soy sauce, lime juice, maple syrup, green onion, and cilantro. Mix in crispy rice.
Spoon mixture into lettuce wraps and top with chopped peanuts.