Shrimp Tumble with Lettuce

Ingredients

• 1 1/3 cups grain mix
• 2 cups fat-skimmed chicken broth
• 1/2 pound shelled cooked tiny shrimp
• 1/2 cup minced green onions
• 2 tablespoons oyster sauce
• 1 tablespoon minced fresh ginger
• 8 rinsed and crisped large iceberg lettuce leaves (about 1/2 lb. total)

Preparation

1. In a 10- to 12-inch frying pan over high heat, combine 1 1/3 cups grain mix (see notes above) and 2 cups fat-skimmed chicken broth. Bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally. Meanwhile, rinse and finely chop 1/2 pound shelled cooked tiny shrimp. Stir shrimp, 1/2 cup minced green onions, 2 tablespoons oyster sauce, and 1 tablespoon minced fresh ginger into grains. Spoon into 8 rinsed and crisped large iceberg lettuce leaves (about 1/2 lb. total). Roll to eat.