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Spicy Carrot & Mushroom Lettuce Cups
with Tahini Sauce
30 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Wrapped inside soft butter lettuce leaves, a filling mushrooms and tangy marinated carrots and jalapeño pepper––drizzled with an irresistible tahini-soy sauce––delivers dynamic flavor and texture in every bite.
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NutritionPER SERVING
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Calories880 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds (for a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice). Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water.
2
Cook & finish the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin and half the vinegar.
3
Marinate the carrots & pepper:
While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Stack 2 lettuce leaves on top of each other. Evenly top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy!
5
Make ahead modifications:
Prepare as directed, except to the pot of finished rice, add the cooked mushrooms and marinated carrots and pepper (including the liquid). Transfer the finished rice and vegetables to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. Serve as directed in Step 4. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds (for a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice). Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water.
2
Cook & finish the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin and half the vinegar.
3
Marinate the carrots & pepper:
While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Stack 2 lettuce leaves on top of each other. Evenly top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy!
5
Make ahead modifications:
Prepare as directed, except to the pot of finished rice, add the cooked mushrooms and marinated carrots and pepper (including the liquid). Transfer the finished rice and vegetables to an airtight container. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. Serve as directed in Step 4. Enjoy!
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