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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Meat Pies

“There is no “I” in team. But there is an “I” in pie. Meat Pie.” Couldn’t resist the Sean of the Dead reference…lol
Beef Empanadas for my hungry crew tonight.
Whether you call them Meat pies, Angus pasties, or Beef Empanadas…they are delicious and super-duper easy! Serve as an after school snack or make a meal out of it by adding a simple garden salad on the side.

Meat Pies
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Meat Pies
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Rating: 0
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the pastry
Servings: pies
Units:
Instructions
  1. Preheat oven to 400 degrees. Mix pastry dough careful to not over mix. Cover dough with waxed paper and chill for 30 minutes.
  2. While dough is chilling in the refrigerator, brown the meat in a large skillet. Add onion and season with salt and pepper and Greek seasoning. Allow to cool.
  3. Roll out dough on a lightly floured surface. Cut into ten equal sized circles about 5 inches in diameter. (I used a coffee can). Fill each circle with equal amounts of the filling. Fold edges over to create a semi-circle. Dampen edges with water so that the pastry will seal. Press edges with fork. Salt and pepper the tops of the pies.
  4. Place pies on a parchment lined baking sheet. Bake at 400 degrees for 45 minutes or until lightly golden brown.
Recipe Notes

This pastry dough is quite versatile to work with and would work for most kinds of hand pies. There will be plenty of dough left to make some other yummy treat.  Feel free to experiment with different additions to the beef filling. Add carrot or even thin sliced potatoes.

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