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Ingredients

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Directions

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  • Rinse rice under cold water. Place rice in slow cooker bowl and add the broth, chicken, shallot, carrot and celery. Cover and cook on LOW for about 5 hours or until rice kernels are open but not mushy.

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  • Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.

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  • Remove 12 small bowl-shaped leaves from head of lettuce; rinse and pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.

Nutrition Facts

338 calories; 9 g total fat; 1 g saturated fat; 44 mg cholesterol; 696 mg sodium. 42 g carbohydrates; 5 g fiber; 24 g protein;

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