1 1/2 cups Brown rice, long-grain, regular, dry
1 3/4 cups Fresh bok choy, sliced 1/4"
1 3/4 cups Canned pineapple tidbits, in 100% juice, drained
3 cups Cooked chicken strips
3/4 cup Sweet and sour sauce
1 teaspoon Low-sodium soy sauce
12 Leaves of fresh romaine lettuce (outer leaves)
Preheat oven to 350° F.
Combine brown rice and 3 1/2 cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. A rice cooker may be used with the same quantity of brown rice and water.
In a medium bowl, combine brown rice, bok choy, pineapple, chicken, sweet and sour sauce, and soy sauce.
Transfer mixture to an 8” x 8” nonstick baking pan coated with nonstick cooking spray.
Bake at 350° F for 30 minutes. Cook to an internal temperature of 165° F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).
Place two lettuce leaves on a plate. Top each with ¾ cup filling. Optional: Garnish with diced red peppers.
Fold sides of lettuce in toward center; roll up like a burrito. Place seam side down. Serve warm.