Black rice cabbage Wraps

black rice cabbage wrap

These black rice cabbage wraps are the kind of meal to have when you don’t want to settle for a salad but not sure about a heavy meal.

It’s the perfect in-between word to feel satisfied, full but not stuffed nor bloated!

It’s light, delicious, packed with fiber, good fat, and done under 30 minutes!

That’s no secret, black rice is my favorite kind of rice! It tastes way better than white rice with a slightly nutty flavor. Black rice also cooks faster than brown rice.  black rice cabbage wraps→Here are 3 reasons to eat more black rice: 

it’s naturally gluten-free

It’s packed with anti-oxidants

Good source of fiber to improve digestive health.

What to expect from this recipe?black rice cabbage wraps

This black rice cabbage wrap is the “BOMB”!

Even my meat-loving husband agreed! Maybe it was the fever he had? 🤔 Man, now I am not so sure. I am going to feed him those wraps when he is in his usual “vegans only eat grass mood”…  I will keep you posted!

Anyway, these black rice cabbage wraps are really good! It only took me 22 minutes to make them and I didn’t feel stuffed to the hilt after having a couple of them!

They are easy to make because you know I don’t do complicated!

Fun

Vegan

Gluten-free

Light

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Red kidney beans and brown rice

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Let’s get cooking!

5 from 1 reviews
Black rice cabbage Wraps
 
Prep time
Cook time
Total time
 
These black rice cabbage wraps are the kind of meal to have when you don't want settle for a salad but not sure about a heavy meal. It's the perfect in-between word to feel satisfied, full but not stuffed nor bloated! It's light, delicious, packed with fiber, good fat, and done under 30 minutes!
Author:
Recipe type: Dinner
Cuisine: Vegan, Gluten-free
Serves: 6-8 wraps
Ingredients
  • 2 cups of dried black rice
  • 3½ cups water
  • ½ tsp. salt
  • 1 small avocado
  • 1 cup microgreen, I prefer micro arugula or beans sprouts like alfalfa, washed
  • 1 cup shredded carrot
  • 1 small lemon
  • 5 large green cabbage leaves, washed and ribs off
  • 1 cup of tamari sauce for dipping
  • 4 cups water
Instructions
  1. I am going to assume you have a rice cooker today. Just wash the rice lightly under running water for a few seconds, then add it the rice cooker along with 3 cups water and the salt. Let cook until tender. This shouldn't take more than 20 minutes.
  2. Meanwhile, Add the 4 cups of water in a saucepan along with the cabbage. Cover really tightly.
  3. Let cook for 5 munites. Don't the cabbage overcook as soggy cabbage will not get the job done.
  4. Remove the saucepan from the heat, drain the water. Let the cabbage cool down.
  5. Meanwhile, wash the avocado in a bowl with a fork, squeeze the lemon juice over it. Feel free to replace the mashed avocado with some hummus.
  6. Once the rice is cooked, fluff it with a fork.
  7. Lay the cabbage leave flat, add a layer of mashed avocado, follow by a layer of rice. Don't too heavy.
  8. Add the shredded carrots.
  9. then the sprouts.
  10. Wrap the cabbage leaves like you would do a burrito.
  11. Finish the rest.
  12. Enjoy a dip in tamari or soy sauce!

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