Ingredients
2 cups reduced-sodium chicken broth1 cup uncooked brown rice2 cups cubed cooked turkey breast3 tablespoons reduced-sodium soy sauce1 egg, lightly beaten1 small onion, chopped1/4 cup chopped green pepper1/4 cup chopped celery1 tablespoon canola oil1 cup shredded romaine
Preparation
In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed and rice is tender. Remove from the heat; cool. Cover and refrigerate overnight.
In a small bowl, combine turkey and soy sauce; cover and refrigerate. In a large nonstick skillet, cook and stir the egg over medium heat until completely set. Remove and set aside.
In the same skillet, saute the onion, green pepper and celery in oil until tender. Add rice and turkey; cook and stir over medium heat for 6-8 minutes. Add lettuce and reserved egg; cook and stir for 1-2 minutes. Serve immediately.
