Brown Rice Salad Lettuce Wraps

serves 6


salad:                                                                          dressing:

½ cup long-grain brown rice                                   1 Tablespoon grated ginger

1 cup + 2 Tablespoons water                                    2 Tablespoons rice vinegar

1 cup frozen shelled edamame beans                      2 Tablespoons canola oil

1 sweet potato, scrubbed and diced                         2 teaspoons toasted sesame seed oil

2 cups Swiss chard, chopped                                     2 teaspoons low-sodium soy sauce

2 Tablespoons chopped mint                                     1 teaspoon honey (optional)

2 Tablespoons chopped cilantro                                1 pinch red pepper flakes (optional)

6 lettuce leaves                                                              ¼ teaspoon black pepper


img_6852Combine rice and water in a small pot. Bring to a boil over medium heat. Cover and lower heat to a simmer and cook until water is absorbed and rice is tender, about 40 minutes. Toss diced sweet potato with olive oil to coat and roast in the oven at 400 degrees until brown and tender, 10-15 minutes. Let cool. Combine dressing ingredients in a container with tight-fitting lid and shake to combine. Combine rice, sweet potato, edamame beans, Swiss chard, and herbs in a large bowl. Add dressing and mix well. Divide salad between lettuce leaves, placing salad in the center of each leaf.