Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------RICE---------------------------------
2 1/4 c Chicken stock or canned 1/2 c Finely chopped red onion
-broth 1/2 c Finely chopped green bell
1 c Brown rice -pepper

--------------------------DRESSING-------------------------------
1/2 c Packed fresh mint leaves Salt freshly ground pepper
1/3 c Packed fresh parsley 2 Heads butter lettuce or 1
1 lg Garlic clove -head romaine lettuce
1/2 c Olive Oil 1/2 c Pine nuts, toasted
1/4 c White wine vinegar

For rice: Bring chicken stock to boil in heavy medium saucepan. Stir
in rice and return to boil. Reduce heat, cover and simmer gently
until liquid is absorbed, about 45 minutes. Place rice in large
mixing bowl. Mix in red onion and green bell pepper.

For dressing: Mince mint, parsley and garlic in processor. With
machine running, slowly add oil and vinegar through feed tube and mix
well.

Pour dressing over rice and toss gently. Season with salt and pepper.
Cover and refrigerate at least 1 hour. (Con be prepared 1 day ahead.)

Separate lettuce leaves. Tear larger leaves into 2 or 3 pieces. Spoon
1 tablespoon rice salad in center of each leaf. Arrange leaves
closely on serving platter. (Can be prepared 2 hours ahead. Cover
with plastic wrap and refrigerate.) Sprinkle pine nuts over and serve.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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