Wednesday, 11 July 2012

Lettuce Wrap

This dish is perfect for a summer lunch or dinner, the crunchiness of the cold lettuce combined with the hot rice is just perfect. You can wrap it or serve on the lettuce shells. Whatever you prefer, it is just delicious.

1/2 onions chopped
250g closed cup chestnut mushroom sliced
50g carrots thinly sliced
12 cherry tomatoes cut in half
250g sweet corn (the no added salt and sugar one)
3 sticks of spring onions chopped
400g cooked white rice
Olive oil to drizzle
1 head of lettuce (the amount you are going to use will depend on how big you want the wraps to be)
Black pepper

1 - Fry the onions until tender
2 - Add the mushrooms, carrots, tomatoes, sweet corn, spring onions, salt and black pepper and stir until they are all tender
3 - Turn off the fire and add the rice, mix it well
4 - Transfer the mixture onto a baking tray and bake it for 20 minutes at 200c
5 - Wash the lettuce leaves on cold water
6 - When the rice is ready, using a spoon place the rice in the middle of the lettuce leaves and wrap it. The amount of rice will depend on the size of the lettuce leaves
8 - Drizzle with the olive oil just before serve.
7 - Serve it straight away


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