Asian Bean & Rice Rolls
Something yummy we are eating this week!
The Recipe: Asian Bean and Rice Rolls
Ingredients
- 2 cups medium grain rice, such as sushi rice or jasmine rice
- 1/4 cup rice vinegar, or white distilled vinegar
- 2 Tbs. dry cooking sherry
- 1 Tbs. plus 1 tsp. sugar
- 2 Tbs. lemon zest
- 1/4 cup plus 2 Tbs. pine nuts or slivered almonds
- 1 Tbs. plus 1 tsp. dark sesame oil
- 1 cup snow peas, diagonally sliced
- 1-1/2 tsp. ground ginger
- 2 Tbs. water
- 2 – 15 oz. cans red beans, or light red kidney beans, rinsed and drained
- 1 cup cucumber, chopped and seeded
- 2 oranges, peeled, seeded, coarsely chopped
- 4 green onions, and tops, thinly sliced
- 1/4 tsp. salt, or to taste
- 1/4 tsp. white pepper
- 24 Boston lettuce leaves, or 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.