Boston or leaf lettuce
rolls filled with a hearty mixture of beans, snow peas, pine
nuts and cooked rice seasoned with fresh ginger, rice vinegar,
sherry, lemon zest and dark sesame oil.
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 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
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.
Makes 4 servings.
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.
Nutrient Information Per serving: Per serving:
Calories 375; Fat 6g; % Calories from Fat 14; Calcium 127mg;
Carbohydrate 67g; Folate 310mcg; Sodium 271mg; Protein 14g; Dietary
Fiber 12g; Cholesterol 0mg
Recipe and photograph provided
courtesy of The Bean Education & Awareness Network.
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