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8 servings, 3/4 cup (175 mL) meat mixture and 2/3 cup (150 mL) rice each
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Serve with hot cooked brown rice.
Prepare as directed, substituting stewing beef for the flank steak. No need to slice before mixing with spinach, sprouts and green onions as directed.
Refrigerate leftovers. Spoon onto rice paper sheets or Boston lettuce leaves just before serving; drizzle with additional dressing. Wrap up and enjoy as part of your lunch or snack.
This great-tasting combination of flavours is sure to be a hit with the entire family. And as a bonus, the spinach provides an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this a few times for myself and husband and we love it. I always have some left over so for lunch the next day I put the leftovers in a lettuce leaf and wrap it up. It is delicous.
I thought this dish was pretty good however my husband hated it... I guess its a hit or miss recipe
I sliced up the meat ahead of time and tossed it in. Turned out perfectly. The only thing I would change is that I would replace half of the water that I used to cook my rice with the broth created in the slow-cooker, so that the rice doesn't make it too bland tasting.