Minted brown rice salad in lettuce wrappers - bon appetit

15 servings

Ingredients

QuantityIngredient
cupChicken stock or canned broth
1cupBrown rice
½cupPacked fresh mint leaves
cupPacked fresh parsley
1largeGarlic clove
½cupOlive Oil
¼cupWhite wine vinegar
½cupFinely chopped red onion
½cupFinely chopped green bell pepper
Salt & freshly ground pepper
2Heads butter lettuce or 1 head romaine lettuce
½cupPine nuts, toasted

Directions

RICE

DRESSING

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