April 28, 2011

Spicy Chicken and Brown Rice Lettuce Wraps

Last year I joined the Cooking Club of America (which turned out to be a joke.) However, one of the perks was that I was able to be a recipe tester! I made these lettuce wraps last summer for my family. The recipe is from Mahatma Rice.

  • 1 cup Mahatma® Whole Grain Brown Rice
  • 1 tsp peanut or vegetable oil
  • 1 clove garlic, chopped
  • 1 Tbsp fresh ginger root, grated
  • ½ lb ground chicken or turkey (I used ground chicken)
  • 2 Tbsp soy sauce
  • 1 can (8 oz.) sliced water chestnuts, drained and chopped
  • ½ cup cilantro, chopped
  • 1 Tbsp hot sesame oil (couldn't find hot, so I just used regular)
  • 8 lettuce leaves
  • Lime wedges
  • Fresh mint leaves, chopped
  1. Prepare rice per package directions.
  2. 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, water chestnuts, 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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