Asian Bean & Rice Rolls

Ingredients:
  • 1 cup medium grain rice
  • 2 Tbsp rice vinegar or white distilled vinegar
  • 1 Tbsp dry cooking sherry
  • 2 tsp granulated sugar
  • 1 Tbsp grated lemon rind
  • 2 to 3 Tbsp pine nuts or slivered almonds
  • 2 tsp dark sesame oil
  • 1/2 cup diagonally sliced snow peas (1/4-inch slices)
  • 2 tsp minced gingerroot or 3/4 tsp ground ginger
  • 1 Tbsp water
  • 1 (15 oz.) can Red beans or Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Red beans or Light Red Kidney beans, rinsed, drained
  • 1/2 cup chopped seeded cucumber
  • 1 orange, peeled, seeded, coarsely chopped
  • 2 medium green onions and tops, thinly sliced
  • salt and white pepper to taste
  • 12 large Boston lettuce leaves or leaf lettuce
MoreRecipes.com image placeholder
Preparation:

Cook rice according to package directions. Heat vinegar, sherry, sugar, and lemon rind in small saucepan over medium heat until sugar is melted, about 1 minute. Drizzle vinegar mixture over rice and toss.

While rice is cooking, cook pine nuts in sesame oil in small skillet over medium heat until toasted, about 2 minutes; remove from skillet. Add snow peas, gingerroot, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes.

Stir pine nuts, snow peas, gingerroot, beans, cucumber, orange and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled; spoon about 1/4 cup packed rice mixture onto each lettuce leaf and roll up.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






  • print page button