Minneola and Brown Rice Lettuce Wraps

• 3 minneola tangelos or any citrus, peeled and sectioned
• 2 cloves garlic
• 1/4 cup water
• 20 shitake mushrooms, destemmed
• 4 cups cooked brown rice
• 4 scallions, chopped
• 1 carrot, coarsely grated
• 1/4 cup cilantro, chopped
• 18 leaves green leaf lettuce
• sweet and tangy dipping sauce

1. Marinate the mushrooms in the water and minced garlic for 15 minutes. Season the mushrooms with salt and pepper, carefully spread the mushrooms evenly over a preheated cookie sheet and roast for approximately 8 to 10 minutes. Remove from the oven and allow to cool.

2. Slice the mushrooms and place in a medium sized serving bowl. Add the brown rice, chopped scallions, cilantro, carrots and Minneola sections. Season to taste with salt and pepper.

3. Stuff each lettuce leaf with the mixture and dip into your favorite sweet and tangy dipping sauce.

4. Suggested ingredients for a homemade sauce: soy sauce, honey, garlic, ginger, sesame oil, ginger, zest of a minneola.