Thai Lettuce Wraps with Sticky Cashews
Bibb lettuce leaves add a crisp outer layer to a delicious mix of organic quinoa, brown rice, veggies, and cashew.
Servings: 4
Prep: 15 minutes.
Total: 15 minutes.
Directions
1. Spray 12-inch square of aluminum foil with nonstick spray; place on heat-proof surface. Set aside.
2. In 8-inch nonstick skillet, stir together brown sugar, soy sauce, lime juice and cayenne pepper. Heat over medium heat to boiling, stirring frequently. Boil for 1 minute. Stir in cashews; continue cooking 1 to 2 minutes longer or until soy mixture is thicken and clinging to cashews. Immediately transfer nuts to aluminum foil. Separate nuts with 2 forks; let cool.
3. Heat Seeds of Change Quinoa and Brown Rice with Garlic as directed on package.
4. For each lettuce wrap, Place 1/4 cup Seeds of Change Quinoa and Brown Rice with Garlic in center of lettuce leaf. Top with about 1 tablespoon cashews and desired amount of vegetables and herbs. Spoon amount of Drizzling Sauce over wrap.
Drizzling Sauce:
In small bowl, stir together 2 tablespoons light soy sauce, 1 tablespoon plain rice vinegar, 1 small clove finely chopped garlic, 1 teaspoon finely chopped gingerroot, and 1 teaspoon honey.