This super simple recipe, is not only easy to make but also, healthy, gluten-free, plant-based and delicious.
These Mushroom Romaine Lettuce boats are packed with fresh flavors that are refreshing and super light. Perfect for hot summer days, Taco Tuesday or on a busy weeknight.
Ingredients
2 hearts of romaine lettuce (can substitute with Iceberg, butter lettuce, collard or turnip greens)
6oz box rice pilaf (or any preferred rice)
1 avocado
1 red pepper, sliced
Creamy Cilantro-Lime dressing (optional)
Glazed Mushrooms
8oz carton of baby bella mushrooms
4 tsps. coconut aminos
2 tbsps. Maple syrup
1/4 cup cilantro, chopped
Walnut Pate
1 cup soaked walnuts
½ cup sun dried tomatoes
2 tsp extra virgin oil
1 tsp Celtic sea salt
Pinch of cayenne pepper
Instructions
1. Cook rice pilaf as directed on package.
2. Soak walnuts in water overnight or in warm water for 1 hour.
3. Combine walnut pate ingredients in food processor and process until a crumbly consistency is achieved. Set aside.
4. Chop mushrooms into quarters. Clean and set aside.
5. Cut off ends of romaine lettuce. Clean, dry with paper towels and set aside.
6. Clean red pepper, cut into thin slices and set aside.
About 10 minutes before rice is done cooking:
7. Add coconut aminos, maple syrup and mushrooms to pan. Cook on medium heat until mushrooms are nicely glazed. Remove from heat, fold in fresh cilantro and set aside.
8. Cut avocado as desired.
Now it's time to assemble:
9. First arrange romaine onto plate.
10. Spoon in rice, then walnut pate, then glazed mushrooms.
11. Top with red pepper, avocado and (optional) Creamy Cilantro-Lime dressing
12. Serve and enjoy!
Makes about 6 boats.
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