Rice Salad Sandwiches

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Rice Salad Sandwiches

 

2 cups water or vegetable stock

1/2 cup long grain brown rice, rinsed

1/2 cup wild rice, rinsed

1/3 cup white wine vinegar

2 tablespoons Dijon mustard

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups fresh cut corn or frozen thawed

1 15 oz. can pinto or red beans, rinsed, drained

1/2 cup finely diced seeded green pepper

1/2 cup finely diced seeded red pepper

1/2 cup thinly sliced green onion

1/2 cup freshly chopped cilantro

1/2 cup toasted pumpkin seeds

1 4 oz. can chopped green chiles, drained

6 kaiser rolls or other large rolls

1 cup shredded vegan mozzarella cheese

 

In a medium saucepan, place the water, and bring to a boil. Add the brown

and wild rice, cover, reduce the heat to low, and simmer for 45 minutes.

Remove the saucepan from the heat, leave covered, and set aside for 5

minutes to allow the rice to steam. Transfer the rice to a large bowl, fluff

with a fork, and allow to cool for 20 minutes.

In a small bowl, whisk together the vinegar, mustard, cumin, salt, and

pepper. Pour the mixture over the rice and toss gently to combine. Add all

of the remaining ingredients, except the kaiser rolls and vegan cheese, and

toss gently to combine.

To assemble the sandwiches, begin by slicing the top 1/3 off each of the

kaiser rolls, and set the tops aside. Using your fingers, remove some of the

bread from the inside of each roll, leaving a 1/2-inch border from the crust

edge (save the kaiser roll trimmings for use as breadcrumbs in another

recipe).

Divide the rice mixture evenly among the 6 kaiser rolls and then sprinkle

each with some of the shredded vegan cheese. Replace the tops of each kaiser

and transfer them to a large platter for service. Yields 6 servings.