Name: Plant-Based Larb Lettuce Wraps with Lime, Mint, and Cilantro
Total time: PLACEHOLDER
Cuisine: Thai
Ingredients: 1 tablespoon white rice; ¼ cup vegetable broth; 12 ounces plant-based ground meat; 2 shallots , sliced thin; 3 tablespoons lime juice (2 limes); 3 tablespoons coursely chopped fresh mint; 4 tablespoons coarsely chopped fresh cilantro; 2 tablespoons sugar; ¼ teaspoon red pepper flakes; 2 tablespoons soy sauce; 1 head Bibb lettuce (8 ounces), leaves separated

Why This Recipe Works

Here, our meaty crumbled filling is perked up with lots of fresh mint and cilantro, lime juice, and umami-packed soy sauce. Unlike with animal meat, there’s no need to salt plant-based meat (which already contains some sodium) prior to searing it. Less flashy but no less important than the meat is the toasted rice powder, or koa kua, which is integral to the texture and flavor of the dish and can be made in minutes from regular white rice. An essential ingredient in traditional larb moo, it helps thicken the moist filling and gives the fresh, bright wraps a distinct, balancing nuttiness.

Before You Begin

Any style of white rice can be used. You can use 1 tablespoon of store-bought toasted rice powder (koa kua) instead of making your own; look for it in stores that carry Thai ingredients. For a heartier meal, serve with sticky rice and steamed vegetables.

Instructions

Toast rice in 8-inch skillet over medium-high heat, stirring constantly, until deep golden brown, about 5 minutes. Transfer rice to small bowl and let cool for 5 minutes. Grind to fine meal using spice grinder, mini food processor, or mortar and pestle, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles begin to form, about 1 minute. Sprinkle 1 teaspoon rice powder into skillet and continue to cook until crumbles are fully set, 1 to 2 minutes.

Transfer meat mixture to large bowl and let cool for 10 minutes. Stir in shallots, lime juice, mint, cilantro, sugar, pepper flakes, soy sauce, and remaining 2 teaspoons rice powder and toss to combine. Serve with lettuce leaves.