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 1-1/2 cups cooked brown rice
1 cup pitted and quartered Northwest fresh Rainier cherries
1 cup cooked, diced chicken breast
1/2 cup diced green bell peppers
1 tablespoon chopped shallots
Yield: 4 to 6 servings
Mix brown rice, cherries, chicken, peppers and shallots. Drizzle Mustard Balsamic Dressing over mixture and toss lightly until well mixed. Place 1/2 cup rice mixture in each leaf of lettuce. Fold stem end over mixture and roll into flute shapes. Serve to eat out-of-hand. Makes 4 to 6 servings.
Mustard Balsamic Dressing: Combine 2 tablespoons balsamic vinegar, 1 tablespoon each red wine vinegar and olive oil, 1 teaspoon Dijon-style mustard, 1/2 teaspoon each salt and crushed dried thyme and 1/4 teaspoon ground black pepper; mix well. Makes about 1/4 cup.
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