Hey folks,

Welcome to Whatever Wednesday!  I hope everyone made it over the hump successfully!  The following recipe from Beverly Lynn Bennett over at VegNews is a quick and nutritious mid-week meal to try! 


Makes 12 wraps

2 cups water

1-1/4 cups Jasmine rice, rinsed

1 tablespoon minced ginger

2 teaspoons minced garlic

1/2 cup coconut milk

1/3 cup diced red bell pepper

1/3 cup diced orange bell pepper

1/4 cup sliced green onions

1/4 cup sliced almonds

1 jalapeño, finely diced

1 tablespoon lime juice

1 tablespoon chopped cilantro

1 tablespoon chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

12 large leaves of loose leaf lettuce, green or red-tipped


In a saucepan, bring water to a boil. Add rice, ginger, and garlic. Stir, cover, reduce heat, and simmer for 10 to 12 minutes or until all of the liquid is absorbed. Transfer cooked rice to a bowl and fluff with a fork. Add the remaining ingredients, except the lettuce leaves, and stir well to combine.
Place 1/3 cup of the rice mixture in the center of each lettuce leaf, folding the sides of each leaf toward the center. Starting from the stem end of the leaf, roll to enclose the filling, and place seam side down on a platter. Repeat for the remaining lettuce leaves.