HOLY FUCKBALLS IT HAS BEEN A LONG TIME SINCE I MADE ONE OF THESE! But I have a recipe for you now. It's a tasty one. I kept making these "Mmm, mmm" noises while I was eating them, it was super rude.
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6 large lettuce leaves, Romaine or redleaf suggested (can substitute grape leaves if desired) ≈ 2 C cooked brown rice 2 jalapenos, chopped fine ≈ 1/4 of a white onion, chopped fine 3-4 strips of bacon, finely crumbled ≈ 1/8 C each shredded Mozzarella & grated Parmesan cheeses. 1 large egg a couple dashes of lemon-pepper seasoning salt & pepper to taste
1. Cook your rice. This is the part that takes the longest. I use a rice cooker--they're a blessing. Perfect rice every time. Go play a video game or watch a TV show while this cooks. 2. In a pan, sautée your onions and jalapenos until they're soft. Cook your bacon--I broiled mine in the oven. Turned out well. 3. When your rice is nearly done (or done-done, if you forgot about it), heat a pot of unseasoned water to boiling, and add your lettuce leaves, boiling them for about 3-5 minutes. They need to be flexible but not fragile. Remove promptly and douse with cold water to stop the cooking, patting them dry with paper towels afterwards. DO NOT get rid of this water! 4. Combine in a bowl your bacon bits, cheese, onions, jalapenos and hot rice, folding vigorously until the cheese is incorporated and melting. 5. In a SEPARATE bowl, whisk your egg well, adding salt & pepper to taste. Take a bit of your hot water from the lettuce you boiled and incorporate it SLOWLY into the egg, whisking vigorously as you do. This tempers it, keeping it from frying instantly when you---- 6. Add the egg to the bowl of rice. Now, mix it all together well. The egg acts as a binding agent for your filling. 7. Carefully lay out your leaves, stem side down, on a paper towel, and add about a half cup of filling in the centre. Fold over the sides of your leaf like an envelope, creating a little pocket of smokey, cheesy tastiness. Do this for all six leaves. If you're using grape leaves, you're going to want to use more leaves and less filling. 8. Om the noms.
Bacon-Cheese Lettuce Wraps
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6 large lettuce leaves, Romaine or redleaf suggested (can substitute grape leaves if desired)
≈ 2 C cooked brown rice
2 jalapenos, chopped fine
≈ 1/4 of a white onion, chopped fine
3-4 strips of bacon, finely crumbled
≈ 1/8 C each shredded Mozzarella & grated Parmesan cheeses.
1 large egg
a couple dashes of lemon-pepper seasoning
salt & pepper to taste
1. Cook your rice. This is the part that takes the longest. I use a rice cooker--they're a blessing. Perfect rice every time. Go play a video game or watch a TV show while this cooks.
2. In a pan, sautée your onions and jalapenos until they're soft. Cook your bacon--I broiled mine in the oven. Turned out well.
3. When your rice is nearly done (or done-done, if you forgot about it), heat a pot of unseasoned water to boiling, and add your lettuce leaves, boiling them for about 3-5 minutes. They need to be flexible but not fragile. Remove promptly and douse with cold water to stop the cooking, patting them dry with paper towels afterwards. DO NOT get rid of this water!
4. Combine in a bowl your bacon bits, cheese, onions, jalapenos and hot rice, folding vigorously until the cheese is incorporated and melting.
5. In a SEPARATE bowl, whisk your egg well, adding salt & pepper to taste. Take a bit of your hot water from the lettuce you boiled and incorporate it SLOWLY into the egg, whisking vigorously as you do. This tempers it, keeping it from frying instantly when you----
6. Add the egg to the bowl of rice. Now, mix it all together well. The egg acts as a binding agent for your filling.
7. Carefully lay out your leaves, stem side down, on a paper towel, and add about a half cup of filling in the centre. Fold over the sides of your leaf like an envelope, creating a little pocket of smokey, cheesy tastiness. Do this for all six leaves. If you're using grape leaves, you're going to want to use more leaves and less filling.
8. Om the noms.