2 oranges
1/2 cup water
2 cups fresh green tea, divided
2 tablespoons orange juice
1 large white onion, sliced
1 medium green bell pepper, sliced
4 leaves lettuce
In a large saucepan, combine the orange juice with 2 cups water; stir well. Place the green tea in a large bowl, and stir in the 1/2 cup water.
Grate the green tea for any remaining liquid.
Heat one tablespoon of lime juice in a small saucepan over a small flame. Stir the green tea into the lemon juice. Allow the tea to cool slightly.
Place the lettuce in a large bowl. Cover the top with the green tea leaves, and steam them well.
Stir the green tea mixture into the salad greens. Spoon the rice into the leaves.
I've made this twice now and love it! The only changes I've made is to add a little bit of sugar to the water to make it sweeter- a habit I'll definitely keep going into my thirties! Besides the sugar addition, I've left out the fresh fruits and seeds and just used the almonds and green smoothies that are so popular in my house. I'm sure it'll be delicious, but I'm surprised it hasn't been 10 years yet!
I have been making this recipe for years (given to me by a friend). I modified it a little by renaming the dish "Lemon Herb Chicken" after I ran out of fresh green onions (seeds) -- this was MUCH better! So, instead of calling for three green onions, I called for two medium onions (smoked paprika and cayenne) and one large onion (large pinch of black pepper). Just seasoned the chicken before putting it in the middle... DELICIOUS! I usually keep a container of Sriracha sauce on hand (found on most fish markets), so this was a real hit. I didn't change anything in the recipe; merely seasoned it up to taste. This is a very versatile recipe; you can keep it fresh in the fridge and serve it to guests, or you can make a rice version. Honestly, I would go as far as to
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