1 cup medium grain rice
2 tablespoons rice vinegar or white distilled vinegar
1 tablespoon dry cooking sherry
2 teaspoons 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 or 1 3/4 cups cooked dry-packaged red or light red kidney beans, rinsed and drained
1/2 cup chopped seeded cucumber
1 orange, peeled, seeded, coarsely chopped
2 medium green onions and tops, thinly sliced
12 large Boston lettuce leaves or leaf lettuce
- Cook rice according to package directions.
- In a small saucepan heat vinegar, sherry, sugar, and lemon rind over medium heat until sugar is melted, about 1 minute. Drizzle vinegar mixture over rice and toss.
- While rice is cooking, toast pine nuts in sesame oil in small skillet over medium heat until golden, 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.
Medium grain rice is also called sushi rice or sweet jasmine rice; it can be purchased in supermarkets and Asian groceries. If desired, the rice mixture can be eaten with a fork or chopsticks, rather than rolled into lettuce leaves.