California wild rice & beef cabbage wrap with crunchy ricotta cheese
This California Wild Rice & Beef Cabbage Wrap With Crunchy Ricotta Cheese is a gluten-free side dish that covers 11% of your daily requirements of vitamins and minerals per serving. It takes approximately 45 minutes to make and is a great option for a savory meal during a casual gathering or potluck. Similar recipes include Healthy California Wild Rice Stuffing and Pinto Bean, Quinoa, and Wild Rice Wrap Recipe.
Ingredients
carrots
32 g
ground beef
226.8 g
red pepper powder
0.12 tsps
white pepper
0.25 tsps
italian seasoning
1 Tbsp
paprika
2 tsps
ricotta salata
124 g
salt
0.25 tsps
sunflower seeds
3 Tbsps
tomato paste
2 Tbsps
water
1 gallon
cabbage
6 leaf
cooked wild rice
160 g
Method
- Cook 1 cup California wild rice according to package directions, adding tomato paste, Italian seasoning, and 2 teaspoons salt.In a large bowl, combine 1/2 gallon water and 2 cups ice, to make an ice bath.Bring 1/2 gallon water and 2 teaspoons salt to a boil, adjust heat to make water simmer.
- Add cabbage leaves, and cook for 1 to 2 minutes, or until cabbage leaves are soft.
- Remove cabbage from boiling water and place in ice bath until cabbage is cool.
- Drain cabbage leaves on paper towels.
- Heat up a frying pan and saute ground beef and flavor with paprika, white pepper, ground red pepper, and 1/2 teaspoon salt. Cook over medium-high heat until beef is browned and crumbles.
- Add wild rice mixture, stirring to combine, and set aside.In a small bowl, combine ricotta cheese, grated carrot, sunflower seeds, and remaining 1/4 teaspoon salt.
- Serve wild rice mixture in or wrapped with cabbage leaves with ricotta mixture on the side.
Nutrition:
Carbs
18 g
Fat
9 g
Protein
10 g
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