Toast the rice in a dry skillet until it turns tan. Grind coarsely in a spice grinder and set aside.
Saute the ground meat in a frying pan without added oil until it has browned nicely, about 5 minutes, remove from the pan to cool while you chop the vegetables and herbs.
When you are ready to make the salad, toss all the ingredients together, and serve in lettuce wraps. I like a little drizzle of sesame oil on top.