Almond Lettuce Wrap

By on June 18, 2012

4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
Coarse salt and freshly ground black pepper
2 teaspoons ground cumin
2 garlic cloves, minced
1 cup uncooked Kashi 7 Whole Grain Pilaf
2 bay leaves
3 tablespoons fresh lemon juice
8 cherry tomatoes, quartered
5 tablespoons sliced natural almonds, divided
1/4 cup chopped fresh mint
1/4 cup chopped parsley
4 large romaine leaves

In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute. Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn’t sticking; add water if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes. Taste and adjust seasonings if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well. Place a romaine leaf on each of four plates. Spoon mixture into center of the leaves. Sprinkle with remaining tablespoon of almonds.