By: Kate Davies
While the veggies in this wrap provide lots of bold color and texture, the rice is the most important part for me. Short-grain brown rice is cooked in chicken stock with a bit of toasted garlic, and the result is savory, chewy, and satisfying on its own. With a touch of veg or a fried egg thrown on top, it’s a meal.
This wrap would be delicious with roasted summer vegetables like tomato, eggplant, sweet onion, and peppers. Since it’s March and everything is still cold and soggy here in Seattle, I used a more seasonally appropriate combination of kale, rainbow carrots, sweet potato, squash, and red onion. The kale roasts to a crunchy, crispy texture, so it’s good to serve the veg hot from the oven. Cook the rice while you prepare the vegetables, as it is definitely the most time-consuming step.
Cut your veggies into thin pieces, keeping in mind some will cook faster than others. The idea is to end up with everything (more or less) roasted until tender and caramelized. I seasoned mine with Urfa biber, which is a Turkish pepper flake. If you want a bit of heat, Aleppo pepper or any dried chili pepper flake will do. Fresh lemon, honey, and tahini make a quick sauce to brighten things up. Enjoy!
Brown Rice Wraps with Roasted Veg and Tahini SaucePrint Recipe
- 6 wraps (lavash, tortilla, or similar)
- 1 cup (190g) short-grain brown rice
- 2 (500g) cups chicken or vegetable stock
- 2 cloves garlic
- 1/2 bunch kale, stemmed and torn into pieces
- 1/2 red onion, sliced
- 3 carrots, sliced
- 1 small sweet potato, peeled and sliced
- 1 courgette (zucchini squash)
- olive oil
- pepper flakes
- 1/4 cup tahini
- 2 T fresh lemon juice
- 1 tsp honey
- warm water as desired to thin the sauce
In a small pot, heat enough olive oil to coat the bottom of the pan to medium heat.
Add two cloves peeled whole garlic.
Add 1 cup short-grain brown rice.
Stir these constantly for about two minutes, or until the rice smells toasty.
Add the stock
Bring to a boil, then lower the heat and simmer uncovered for 50 minutes.
For the last 5 minutes, cover the pot and check frequently to see if the liquid has been absorbed.
While the rice cooks, combine the vegetables in a large bowl.
Coat with olive oil, season with salt and pepper flakes, and mix well.
Spread the veg in a single layer on 1-2 sheet pans.
Roast on high heat for about 15 minutes, or until the kale is crisp and the vegetable are browning at the edges.
Combine the tahini, lemon, honey, and warm water to make the sauce.
Serve the wrap with a layer of rice, then a layer of veg, and top it with tahini sauce.