Servings Per Recipe 6
Percent Daily Values are based on a 2,000 calorie diet
1. 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.
2. Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
3. 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.