Ingredients:
1 cup medium Grain Rice
2 tablespoons Rice Vinegar or Distilled White Vinegar
2 teaspoons Honey
1 tablespoon grated Lemon Rind
2 or 3 tablespoons Pine Nuts or slivered Almonds
2 teaspoon dark Olive Oil
1/2 cup Snow Peas diagonally sliced (1/4 inch slices)
2 teaspoons minced Ginger Root or 3/4 teaspoon Ground Ginger
1 tablespoon Water
1 can (15 oz) Red Beans or Light Red Kidney Beans
1/2 cucumber, chopped, and seeded
1 Orange peeled, seeded, and coarsely chopped
2 medium Green Onions with tops, thinly sliced
Salt to taste
White Pepper to taste
12 large Boston Lettuce Leaves or Leaf Lettuce
Directions:
Cook Rice according to package directions. Heat vinegar, honey, and lemon rind in a small saucepan over medium heat for about 1 minute. Drizzle vinegar mixture over rice and toss. In a small skillet toast pine nuts in olive oil over medium heat approximately 2 minutes and remove from skillet. Add snow peas, ginger root, and water to skillet. Cover and cook over medium heat until snow peas are crisp-tender, about 2-3 minutes. Stir pine nuts, snow peas, ginger root, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Spoon about 1/4 cup packed rice mixture onto each lettuce leaf and roll up. Coat a 13 x 9 inch baking pan with olive oil. Remove excess oil. Place lettuce rolls unto baking pan. Cover and bake at 350 degrees for 20-25 minutes. Serves 4
1 cup medium Grain Rice
2 tablespoons Rice Vinegar or Distilled White Vinegar
2 teaspoons Honey
1 tablespoon grated Lemon Rind
2 or 3 tablespoons Pine Nuts or slivered Almonds
2 teaspoon dark Olive Oil
1/2 cup Snow Peas diagonally sliced (1/4 inch slices)
2 teaspoons minced Ginger Root or 3/4 teaspoon Ground Ginger
1 tablespoon Water
1 can (15 oz) Red Beans or Light Red Kidney Beans
1/2 cucumber, chopped, and seeded
1 Orange peeled, seeded, and coarsely chopped
2 medium Green Onions with tops, thinly sliced
Salt to taste
White Pepper to taste
12 large Boston Lettuce Leaves or Leaf Lettuce
Directions:
Cook Rice according to package directions. Heat vinegar, honey, and lemon rind in a small saucepan over medium heat for about 1 minute. Drizzle vinegar mixture over rice and toss. In a small skillet toast pine nuts in olive oil over medium heat approximately 2 minutes and remove from skillet. Add snow peas, ginger root, and water to skillet. Cover and cook over medium heat until snow peas are crisp-tender, about 2-3 minutes. Stir pine nuts, snow peas, ginger root, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Spoon about 1/4 cup packed rice mixture onto each lettuce leaf and roll up. Coat a 13 x 9 inch baking pan with olive oil. Remove excess oil. Place lettuce rolls unto baking pan. Cover and bake at 350 degrees for 20-25 minutes. Serves 4