I love this recipe because it’s an easy healthy dinner for those nights you can’t be bothered but still want something fresh, tasty and quick. The perfect finger food that’s filling and nourishing.

Ingredients:

1 red or white onion diced
200g of diced mushrooms
2 cups of brown rice
1 cup green pea
1 finely sliced carrot
3 crushed garlic cloves
1 tsp of grated ginger
2 cups finely sliced pineapple
1 cup finely sliced water chestnut
1 cos lettuce head
Handful of shallots for garnish

Sauce:

2 tbsp vegan oyster sauce
1 tbsp gluten free soy sauce
1 tbsp rice wine vinegar
Juice of one lemon

Method:

1. Add rice and 3 cups of water to a pot bringing to a boil and then simmering for 20 mins covered. Remove and let cool with lid still on for 10 mins.
2. Add onion, garlic, ginger, chestnuts and cook for 8 mins in a medium hot pan.
3. Add mushrooms, carrots and peas stirring through for 5 mins.
4. Add pineapple, oyster, soy, rice wine and lemon and cook for 5 mins. Then add rice and mix through.
5. To serve scoop mixture onto the cos lettuce leaves and top with shallots.
6. Enjoy!

Serves 3