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
Mustard Balsamic Dressing
Green leafy or iceberg lettuce
*One cup quick cooking brown rice, cooked according to package directions.
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.