Makes 4 servings.
This is a quick, wholesome, convenient family dish for all seasons. The lettuce scattered over the meat gives it a nice crunchy taste.
INGREDIENTS:
THE RICE
I cup brown rice
1 ¼ cups water
1 teaspoon kosher salt
THE MEAT
1 ¼ pounds ground meat, blend of half beef and half veal
4 tablespoons extra- virgin olive oil
4 cloves garlic, finely chopped
1-inch piece ginger, finely chopped
4 scallions, including the green parts, sliced into thin rounds
2 tablespoons dry white wine
2 tablespoons low sodium soy sauce
1 cup tightly packed flat leaf parsley, coarsely chopped
Kosher salt
Freshly ground black pepper.
THE TOPPING
2 tablespoon extra-virgin olive oil
1 small iceberg lettuce cut into wide strips
PREPARATION:
Place the rice in a small saucepan, add water and salt. Bring to a boil over high heat, lower the heat, cover, and cook for 40 minutes. The rice should be soft and all the water absorbed. Fluff with a fork and set aside.
Place the meat in a dish and mash with a fork.
Heat a wok, add 2 tablespoons oil and heat the oil. Add the garlic, ginger and scallions. Sauté for a minute and transfer to a small dish.
Add the remaining 2 tablespoons oil to the wok. Heat the oil, add the meat and stir fry over high heat until meat begins to change color. Add the wine, ginger, garlic, scallions, soy sauce. and parsley. Stir in the rice and season to taste with soy sauce, salt and pepper.
Place in a serving dish with a cover to keep warm.
Heat the oil in a wok and stir fry the lettuce over high heat until they are JUST BEGINNING TO WILT. Scatter over the meat.
