America’s Choice
for Medium-Grain Rice




Spicy Chicken and Brown Rice Lettuce Wraps

Serves 6 to 8
3 Member Ratings


Sauté fresh garlic and ginger with peanut oil, add ground chicken or turkey and stir-fry --- add in cooked whole grain brown rice, soy sauce, waterchestnuts, fresh cilantro and a touch of sesame oil.  Serve it right up as a wrap in fresh lettuce leaves.


Ingredients:

1 cup River® Whole Grain Brown Rice
1 tsp peanut oil
1 each garlic clove, chopped
1 Tbsp fresh ginger root, grated
1/2 lb ground chicken
2 Tbsps soy sauce
1 can (8 oz.) sliced water chestnuts, drained and chopped
1/2 cup fresh cilantro leaves, chopped
1 Tbsp Asian style hot chili sesame oil
8 each lettuce leaves
lime wedges
fresh mint leaves, chopped


Directions:

Prepare rice per package directions.

Heat oil in a medium non-stick wok or skillet over medium-high heat.  Add garlic and ginger and sauté 30 seconds.  Add chicken and cook until no longer pink, stirring to break-up any clumps.  Add cooked rice, stir in soy sauce, waterchestnuts, cilantro and sesame oil.  Place about ½ cup mixture into each lettuce leave.  Garnish with a lime wedge and chopped mint.  

Options:  Use light soy sauce to decrease sodium.  Substitute hoisin or teriyaki sauce for the soy sauce.   Use pita halves or tortillas instead of lettuce.  Serve on a bed of spinach or shredded lettuce for a healthy salad entree.  

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