Yield: 15 servings
|2¼ cup||Chicken stock or canned broth|
|1 cup||Brown rice|
|½ cup||Packed fresh mint leaves|
|⅓ cup||Packed fresh parsley|
|1 large||Garlic clove|
|½ cup||Olive Oil|
|¼ cup||White wine vinegar|
|½ cup||Finely chopped red onion|
|½ cup||Finely chopped green bell pepper|
|\N \N||Salt & freshly ground pepper|
|2 \N||Heads butter lettuce or 1 head romaine lettuce|
|½ cup||Pine nuts, toasted|
For rice: Bring chicken stock to boil in heavy medium saucepan. Stir in rice and return to boil. Reduce heat, cover and simmer gently until liquid is absorbed, about 45 minutes. Place rice in large mixing bowl. Mix in red onion and green bell pepper.
For dressing: Mince mint, parsley and garlic in processor. With machine running, slowly add oil and vinegar through feed tube and mix well.
Pour dressing over rice and toss gently. Season with salt and pepper.
Cover and refrigerate at least 1 hour. (Con be prepared 1 day ahead.) Separate lettuce leaves. Tear larger leaves into 2 or 3 pieces. Spoon 1 tablespoon rice salad in center of each leaf. Arrange leaves closely on serving platter. (Can be prepared 2 hours ahead. Cover with plastic wrap and refrigerate.) Sprinkle pine nuts over and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary