Brown Rice Lettuce Asparagus Cups
I help and inspire busy mums to create their own kitchen garden and create fresh healthy family meals.
Mains

Brown Rice Lettuce Asparagus Cups

Serves
4 people
Prep Time
25 mins
Cooking Time
15 min

Kyrstie Barcak from A Fresh Legacy is sharing one of her signature delicious recipes with us today:

This recipe is San Choy Bao inspired with some input from Spring’s new season asparagus. The brown rice gives this recipe some body which means that although it is wonderful to share as finger good when entertaining friends it is also a perfectly wholesome and satisfying meal on its own.

1/2 tbsp coconut oil
1 shallot
finely chopped
3 cloves garlic
finely chopped
20cm piece celery
finely chopped
1 small capsicum
diced (I used a mix of half red and half orange)
1 small carrot
shaved
1 bunch fresh asparagus
chopped into pieces
1 1/2 cups brown rice
cooked
1 1/2 tbsps Pureharvest Organic Tamari 1/2 tbsp honey
1 tbsp Pureharvest Organic Sesame Oil
To serve
Lettuce
Selection of large lettuce leaves to serve and act as a bowl a handful of finely shredded spring onion lime wedges
Dressing on the side (optional)
1 tbsp Pureharvest Organic Tamari 1 tsp Pureharvest Organic Sesame Oil 1/2 red chilli
finely sliced

Set the brown rice to cook. When it is almost cooked commence the next step.

Add the coconut oil to a large pan or wok to heat. When the coconut oil has melted, add the shallot, garlic and celery and heat over medium heat until the celery begins to soften and the garlic starts to colour.

Add the capsicum, carrot and asparagus to the pan and stir to combine. Cook for 3 minutes, stirring once in a while.

Add a cup and a half of the cooked brown rice, then the Tamari, honey and sesame oil. Stir to combine all ingredients.

Place sets of 2-3 lettuce leaves on top of each other on a serving plate and top with the rice and vegetables then the spring onion.

Use the additional chilli tamari dressing if desired.

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