2 tablespoons white wine
1 tablespoon dry beurre blanc
1 1/2 tablespoons water
1 (8 ounce) package uncooked white rice, divided
1/4 cup milk
In a small saucepan, combine wine, beurre blanc, water and rice. Bring to a boil, reduce heat and let simmer for 20 minutes.
Meanwhile, in a large bowl, combine milk and 1/4 cup of the wine mixture. Mix well, then stir in 1/4 cup of the rice and 1/4 cup of milk. Mix well, then pour into a 2 1/2 quart casserole dish. Cover and refrigerate overnight.
When the dinner rolls out, remove wrappers from the lettuce and cut into thin strips. Place 1/2 tablespoon of the rice mixture in the center of each lettuce leaf. Spoon meat mixture over the top of the leaf.
Set the peppers and onions in a large pot over heat. Bring to a boil. Reduce heat to medium-low, and cook until peppers are tender, stirring constantly. Add the meat mixture, cover and simmer for 15 minutes.
Stir the onion, celery, parsley, salt, pepper and 1 teaspoon of salt into the rice and wine mixture. Reduce heat, and simmer for 10 minutes to even thickness. Stir in the remaining 1/2 cup of wine mixture and cook and stir for 1 minute.
Pour sauce over the cooked rice and toss until coated. Serve at room temperature.