Minted brown rice salad in lettuce wrappers - bon appetit

Yield: 15 servings

Measure Ingredient
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

Similar recipes