Thai Chicken or Vegetarian Lettuce Wraps
Lettuce wraps are becoming increasingly popular at restaurants and are easy to make at home. Prep the ingredients by cooking the brown rice (50-60 minutes) and chicken breasts (about 30 minutes) ahead of time. If you are using vegetarian patties, you may want to prepare according to package directions ahead of time for enhanced flavor and texture. Once ingredients are prepped, the meal comes together in 20 minutes and serves 6.

Ingredients
3 cups cooked Lundberg® Sweet Brown Rice (many Lundberg rice products are available at the Co-op)
1 Tbsp. oil
1 cup bottled peanut sauce plus extra for dipping (see recipe below for a homemade version)
3 cups cubed, grilled chicken breasts or chicken-flavored vegetarian patties such as Boca or GardenBurger
1 ½ cups diced, peeled mngo
1 cup julienned red bell pepper strips
Salt and pepper to taste
12 whole large leaves butter, Boston, or iceberg lettuce

Directions
1. Heat oil in large non-stick skillet over medium heat. Add cooked rice and lightly sauté, stirring frequently about 3 minutes.
2. In large bowl, combine rice, peanut sauce, chicken, mango and bell pepper; toss to coat. Season with salt and pepper.
3. Arrange washed and dried lettuce leaves on a large platter. Spoon rice mixture into center of each lettuce leaf and roll around filling to eat.
4. Serve with additional peanut sauce for dipping, if desired.

Recipe adapted from USA Rice Federation, www.usarice.com/consumer



Asian Peanut Dipping Sauce

Ingredients
1/3 cup smooth peanut butter 1 teaspoon honey or sweetener of choice
1 garlic clove 1/8 teaspoon cayenne, or to taste
2 Tablespoons fresh lime or lemon juice 1/3 cup water
2 Tablespoons soy sauce Salt and freshly ground pepper to taste

Directions
1. In a blender puree together ingredients until mixture is smooth.
2. Transfer sauce to a serving bowl.

Makes about 1 cup.