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.
