Mimi is always on the lookout for fun, quick recipes that delights the taste buds and this dish from USDA' "Whats Cooking" offers a sweet mixture of brown rice, juicy pineapple, tasty chicken, and bok choy, tossed with sweet and sour sauce and wrapped in a fresh, crisp romaine lettuce leaf.
Ingredients
1 1/2 cups Brown rice, long-grain, regular, dry
1 3/4 cups Fresh bok choy, sliced 1/4"
1 3/4 cups Canned pineapple tidbits, in 100% juice
3 cups Cooked chicken strips
3/4 cup Sweet and sour sauce
1 teaspoon low-sodium soy sauce
12 Leaves of fresh romaine lettuce, outer leaves
Directions
1. Preheat oven to 350 °F.
2. Combine brown rice and 3 ½ cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. A rice cooker may be used with the same quantity of brown rice and water.
3. In a medium bowl, combine brown rice, bok choy, pineapple, chicken, sweet and sour sauce, and soy sauce.
4. Transfer mixture to an 8” x 8” nonstick baking pan coated with nonstick cooking spray. Bake at 350 °F for 30 minutes. Cook to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).
5. Place two lettuce leaves on a plate. Top each with ¾ cup filling.
Optional: garnish with diced red peppers. Fold sides of lettuce in toward center; roll up like burrito. Place seam side down. Serve warm.
Makes: 12 Wraps
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
