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Categories:
whole wheat tortillas romaine lettuce leaves pear salt beets garlic handful of fresh cilantro handful of fresh flat–leaf parsley walnuts coconut oil apple cider vinegar water black rice caraway seeds lime golden raisins slivered almonds
Viewed: 36 - Published at: 2 years agoIngredients
- 4 whole wheat tortillas
- 2 large romaine lettuce leaves, torn in half
- 1 large pear, grated
- sea salt
- 2 cooked beets, roughly chopped
- 1 garlic clove, crushed
- Small handful of fresh cilantro
- Small handful of fresh flat-leaf parsley
- 1/3 cup walnuts
- 1 teaspoon coconut oil
- 2 teaspoons apple cider vinegar
- 1 cup water
- 1/2 cup black rice
- 1/2 teaspoon caraway seeds
- Finely grated zest and juice of 1/2 lime
- Scant 1/4 cup golden raisins
- Scant 1/2 cup slivered almonds, toasted
Method
- To make the beet paste, throw everything into a food processor, add a pinch of sea salt to taste, and blitz until a paste has formed.
- Transfer to a bowl for later.
- To make the black rice, put 1 cup water in a saucepan and bring to a boil.
- Add the rice, caraway seeds, and a pinch of sea salt.
- Reduce the heat to low, cover, and leave to simmer for 20 to 25 minutes, or until all the water is absorbed, then let cool.
- Once cooled, transfer the rice to a bowl and add the lime zest and juice, golden raisins, and almonds.
- Stir well.
- Place 2 tablespoons of the beet paste in the middle of each tortilla and cover with one of the lettuce leaf halves.
- Top with a couple of heaping spoonfuls of the black rice filling.
- Sprinkle with the grated pear and fold or roll the tortillas to create a wrap.
