• 1 cup sushi rice, or medium grain rice
• 2 Tbs. rice vinegar or white vinegar
• 1 Tbs. sake or dry sherry
• 2 tsp. sugar
• 1 Tbs. grated lemon rind
• 3 Tbs. pine nuts or slivered almonds
• 2 tsp. dark sesame oil
• 1/2 cup snow peas, 1/4 inch diagonal slices
• 2 Tbs. fresh ginger root, minced
• 1 Tbs. water
• 1 lb. canned red beans, or light red kidney beans, drained and rinsed
• 1/2 cup chopped seeded cucumber
• 2 green onions, with tops, thinly sliced
• 12 large Boston lettuce leaves, or leaf lettuce

Cook rice according to package directions. Heat vinegar, sake, 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 root and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2-3 minutes.

Stir pine nuts, snow peas, ginger root, beans, cucumber, and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled. Spoon about 1/3 cup packed rice mixture onto each leaf and roll up.

Optional: If desired, add 3/4 lb. cooked finely chopped chicken or shrimp to the rice mixture.

Courtesy American Dry Bean Board.

Per serving: calories 381, fat 6.4g, 15% calories from fat, cholesterol 0mg, protein 12.4g, carbohydrates 68.0g, fiber 7.7g, sugar 10.1g, sodium 104mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 3.2, Lean meat: 0.0, Fat: 1.2, Sugar: 0.1, Very lean meat protein: 1.3

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