This isn’t ‘cooking’. This is just chopping really. All you have to cook is the rice. But they are so delicious. Happy days!
I had a Gillian McKeith cookbook years ago, and this is inspired by her recipe, from memory.
You can substitute for pretty much any veg you’ve got hanging around, and use a different dressing every time to suit your mood, but this is how I made mine last time I made them…
1 large carrot, (grated)
1/4 red cabbage
1 red pepper
5 small mushrooms, peeled/washed
2 sticks of celery
100g cashew nuts
200g brown rice
1 or 2 iceberg lettuces
For the Dressing
2 tbsp gluten free tamari sauce
2 tbsp olive oil
1/2 tbsp mirin
juice of 1 small lime
1 finely chopped chili (omit, or deseed for less heat)
- Take 200g brown rice, add double the volume of GF veg stock (I used Marigold swiss vegetable Bouillon powder) and cook for 30-40 mins.
- While the rice is cooking, chop your veg & nuts. Chop everything as finely as you have the patience for, all into one large bowl.
- Put the dressing together, pour over the veg & nuts, and mix well.
- Take a deep breath. It’s time to take the leaves off the lettuce. Turn the lettuce upside down, and with a sharp knife, remove the core (slide your knife in a few centimeters). Then gently tease each leaf off one by one. You will probably tear some as you go, but munch on those while you remove the rest and you’re laughing.
- When the rice is cooked and has absorbed all the stock, take it off the heat, and let it cool a little.
- Add the chopped veg to the rice, mix well, and serve! (just serve with the pan at the table, with the pile of leaves on the side and let everyone help themselves)
The above quantities would easily make enough for 15 wraps. (me and OH just eat this as a main meal, and then there’s leftovers for tomorrow’s lunch) You could chop the veg well in advance and just keep it in the fridge covered with a damp cloth until you’re ready to use it (if you’ve got time to do that, you may as well separate the lettuce too – just keep it cold or it’ll go limp).