2cupsmedium grain ricesuch as sushi rice or jasmine rice
1/4cuprice vinegaror white distilled vinegar
2Tbs.dry cooking sherry
1Tbs.plus 1 tsp. sugar
2Tbs.lemon zest
1/4cupplus 2 Tbs. pine nuts or slivered almonds
1Tbs.plus 1 tsp. dark sesame oil
1cupsnow peasdiagonally sliced
1-1/2tsp.ground ginger
2Tbs.water
2– 15 oz. cans red beansor light red kidney beans, rinsed and drained
1cupcucumberchopped and seeded
2orangespeeled, seeded, coarsely chopped
4green onionsand tops, thinly sliced
1/4tsp.saltor to taste
1/4tsp.white pepper
24Boston lettuce leavesor other leaf lettuce
Instructions
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, ginger, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes. Stir pine nuts, snow peas, ginger, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled; spoon an equal portion of packed rice mixture onto each lettuce leaf and roll up.