Categories: Asian

Ingredients

• 2 2/3 cups water
• 1/2 tsp salt
• 1 1/3 cups long grain white rice
• 1/4 cup chopped fresh cilantro
• 1/4 cup unsweetened coconut milk
• 1 tbsp. fresh lime juice
• For Pork Wraps:
• 1 lb. ground pork
• 1 tbsp. vegetable oil
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup finely diced carrot
• 1/2 cup chopped water chestnuts
• 3 tbsp. grated fresh ginger
• 1/3 cup teriyaki sauce
• 1 1/2 tbsp. honey
• 12 hearts of romaine leaves or napa cabbage
• 2 limes, cut into wedges, for garnish
• Chopped fresh cilantro, for garnish

Directions

1. Bring water with salt to a boil in a saucepan over high heat. Add rice, reduce heat, and simmer, covered, until water is absorbed, about 20 minutes. Fluff rice with a fork, then fold in cilantro, coconut milk and lime juice.

2. Meanwhile, brown pork in a large skillet over medium-high heat, stirring to break up lumps. Transfer pork to a plate; drain skillet.

3. Heat oil in skillet over medium-high heat. Stir in onion, bell pepper, carrot, water chestnuts, and ginger; cook, stirring, until onion is translucent, about 5 minutes. Stir in pork, teriyaki, and honey; cook, stirring, until liquid has evaporated, 3 to 5 minutes.

4. Top lettuce leaves with pork mixture and rice, then garnish with lime wedges and chopped fresh cilantro.

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