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Bean and Rice Rolls with Honey Sauce

Bean and Rice Rolls with Honey Sauce

Calories 371 (14% from fat)
Fat 5.71 gram
Saturated Fat .5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 148 mg.
Carb. 70 gram
Fiber 12 gram
Sugar 12 gram
Sugar Alcohol 2.75 gram
Protein 12 gram

Ingredients


1 cup raw medium grain rice

2 tsp. dark sesame oil

2 Tbsp. slivered almonds

1/2 cup sugar snap peas, chopped

1 red bell pepper, diced

1 medium carrot, diced

1 tsp. basil

3/4 tsp. ground ginger

1 Tbsp. water

2 Tbsp. white distilled vinegar

1 Tbsp. dry cooking sherry

2 tsp. Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1/2 Tbsp. grated lemon rind

1 can (16 oz.) light red kidney beans, rinsed and drained
(We used Bush's Best Light Red Kidney Beans.)

1/2 cup chopped, seeded cucumber

1 orange, peeled, seeded and coarsely chopped

1/2 tsp. black pepper

3 medium green onions (1 Tbsp.), chopped

12 large romaine or butter lettuce leaves
(We used Live Gourmet Butter Lettuce.)

Honey Sauce

2 Tbsp. honey

1/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1/4 cup sugar free maple syrup
(We used Cary's Sugar Free Syrup.)


1. Cook the rice according to the package instructions. While rice is cooking, mix together the sesame oil and almonds in a small skillet on medium heat, until the almonds are toasted. This should take about 2 minutes. Remove the almonds and oil from the skillet and pour into a small bowl.

2. Put the sugar snap peas, bell pepper, carrot, basil, ginger and water in a large frying pan and cover. Cook them over medium heat for 3 to 5 minutes, stirring occasionally, until the sugar snap peas start to get tender. Take the skillet off the heat, cover and set aside.

3. After rice is finished, use the small skillet to heat up the vinegar, sherry, Splenda and lemon rind for about 1 or 2 minutes until Splenda is dissolved. Pour the vinegar mixture into the large frying pan, then mix the rice in with it. Next stir in the almonds and oil that you put in a bowl.

4. Finally add the kidney beans, cucumber, orange, black pepper and green onions to the rice mixture. Clean the lettuce leaves and roll 1/2 cup of packed rice mixture into each leaf OR serve 1/2 cup of packed rice mixture on top of each leaf.

5. In a small microwave safe bowl combine the honey, Splenda and sugar free maple syrup. Place in the microwave and heat on high for 1 minute. Remove and finish mixing thoroughly. Spoon 1 1/2 Tbsp. of honey sauce over each 1/2 cup serving.

Serve the rice and bean mixture warm, chilled, rolled or simply over the lettuce leaves.

Yield: 4 Servings - Can Easily be Divided into 8 Servings at 1/4 Cup Each Instead of 1/2 Cup Each


Bean and Rice Rolls with Honey Sauce 

This is a Freezer Friendly Recipe!

Frozen Bean and Rice Rolls with Honey Sauce

You can freeze individual portions for easy re-heating later.

Make sure to freeze them in freezer safe tupperware containers.

When you heat them up, microwave for approximately 4 minutes, keeping the container open just a little to allow steam to escape. Then remove from the microwave, stir and put back in for an additional 2 minutes.

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