Instructions: Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. Set aside to cool.

Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.

Whisk together the lemon juice, oil, salt, sugar, and pepper to taste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. Place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately.

This recipe yields 6 to 8 servings.

NOTES :

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