Gretchen’s Teriyaki Pork Lettuce Wraps with Heirloom Black Rice


Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Gretchen's Teriyaki Pork Lettuce Wraps with Heirloom Black Rice
Votes: 0
Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large cast iron skillet on medium high heat. Add sesame oil. Brown ground pork.
  2. Cook the black rice using a medium sauce pan, according to the package directions. This should take approximately 30 minutes for one cup of rice. We did this while cooking the lettuce wrap ingredients. Saved tons of time!
  3. After the pork is fully browned, remove from pan, leaving juices. There won't be much as the pork is very lean. You may have to add a little more oil at this point.
  4. Mise en place (cut and prepare) all your veggies so that they are diced in equal sizes.
  5. Drain and quarter those yummy water chestnuts.
  6. Sautee the veggies in the hot skillet until tender. Adding the ginger, garlic, and water chestnuts after your veggies are tender. This is a perfect time to season with salt according to your taste.
  7. Add the pork back into the veggie mixture. Stirring well. Pour the teriyaki and soy sauces over the mixture. Continue to stir until heated through.
  8. Using a small ramekin or other small bowl, fill to the top with the rice and carefully invert onto the plate to form those pretty little mounds of rice. Top with a drizzle of sesame oil and a few black sesame seeds. Serve the pork teriyaki mixture on a platter in the middle of the table with the lettuce on the side for a crowd...or fill in a few individual lettuce cups for each person. Whatever you prefer!
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Cast Iron Beef Osso Buco with Corn Polenta Grits

Osso Buco with Polenta Grits

Cast Iron Beef Osos Buco with Corn Polenta Grits is a hearty, home-cooked dish that is melt-in-your-mouth good! Slow cooked to perfection in your cast iron Dutch oven. Layered on top of those silky smooth corn polenta grits. It doesn’t get much better!

Beef Osso Buco with Polenta Grits
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Beef Osso Buco with Polenta Grits
Votes: 0
Rating: 0
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Ingredients
Servings: people
Units:
Instructions
  1. Heat butter in large Dutch oven. Add carrot, celery, onion, and garlic. Gently sauté until onions are a golden brown color.
  2. Add tomatoes, and chop while in pan using a wooden spoon. Add wine, beef broth, herbs. Simmer.
  3. While the sauce is simmering gently in the Dutch oven, coat beef shanks in flour seasoned with salt and pepper. Heat olive oil in separate large cast iron skillet. Brown on all sides.
  4. Return the browned beef shanks to the Dutch Oven with the tomato sauce.
  5. Bake in the oven at 350 degrees F for two hours or until meat falls away from the bone. Stir occasionally during cooking. Serve with polenta. Garnish with extra freshly chopped parsley.
  6. We used Bob's Red Mill Organic Corn Polenta Grits. http://www.bobsredmill.com/corn-grits-polenta-organic.html
Recipe Notes

Another option is to add some lemon zest and additional crushed garlic at the end. Feel free to embellish at will. 🙂

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