Asian Bean and Rice Rolls

[Guest guest]

Asian Bean and Rice Rolls

 

1 cup medium grain rice

2 tablespoons rice vinegar or white distilled vinegar

1 tablespoon dry cooking sherry

2 teaspoons granulated sugar

1 tablespoon grated lemon rind

2 to 3 tablespoons pine nuts or slivered almonds

2 teaspoons dark sesame oil

1/2 cup diagonally sliced snow peas (1/4-inch slices)

2 teaspoons minced gingerroot or 3/4 teaspoon ground ginger

1 tablespoon water

1 15 ounce can red beans or 1 1/2 cups cooked dry-packaged red rinsed, drained

1/2 cup chopped seeded cucumber

1 orange, peeled, seeded, coarsely chopped

2 medium green onions and tops, thinly sliced

salt

white pepper

12 large Boston lettuce leaves or leaf lettuce

 

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. Yields 4 servings.