Ingredients
1
|
cup
|
Blue Ribbon® 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
|
Cooking 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.