Garlic Extra Virgin Olive Oil

Recipe to try

Carrot & Fennel Crunchy Lettuce Cups with Garlic Extra Virgin Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Garlic Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups carrot, cut into ½-inch pieces
• 2 cups thinly sliced fennel bulb
• 1 tablespoon neutral cooking oil
• 1 cup cooked brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 large lettuce leaves, washed and dried
• ¼ cup chopped roasted peanuts

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add carrot, cut into ½-inch pieces and thinly sliced fennel bulb. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Stir in the cooked rice, chickpeas and seasoning mixture and heat through. Let cool slightly.
4. Spoon into the lettuce leaves and top with peanuts. Serve immediately.