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Rice: Asian Bean & Rice Rolls

Source of Recipe

American Dry Bean Board; recipe adapted for plan


List of Ingredients

1 cup medium grain rice
2 tablespoons rice vinegar or white distilled vinegar
1 tablespoon dry cooking sherry
2 teaspoons sugar (or splenda equivalent)
1 tablespoon grated lemon rind
1 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 can (15 ounces) pinto beans or 1 1/2 cups cooked dry-packaged pinto beans, rinsed, drained
1/2 cup chopped seeded cucumber
2 medium green onions and tops, thinly sliced
White pepper
12 large Boston lettuce leaves or leaf lettuce


Recipe

1. 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.
2. In skillet over medium heat, heat 1 tsp sesame oil; add snow peas, gingerroot, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes.
3. Stir snow peas, gingerroot, beans, cucumber and green onions into rice. Season to taste with pepper. Serve warm, or refrigerate and serve chilled; spoon about 1/4 cup packed rice mixture onto each lettuce leaf and roll up.



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TIP: Medium grain rice is also called sushi rice or sweet jasmine rice; it can be purchased in supermarkets and Oriental groceries. If desired, the rice mixture can be eaten with a fork or chopsticks, rather than rolling it in lettuce.
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NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.