Veggie Brown Rice Wraps Recipes

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RICE PAPER WRAPS WITH VEGETABLES



Rice Paper Wraps with Vegetables image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 12 rolls

Number Of Ingredients 24

Warm water, for soaking rice paper wrappers
1 package rice paper wrappers, see Cook's Note*
1/4 cup cilantro leaves
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1 cup snow peas, stringed and julienned
3 1/2 -ounce package enoki mushrooms
1 cup bean sprouts
1 recipe seasoned Buckwheat or Soba Noodles, recipe follows
1/4 cup pickled ginger
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
Orange-Chili Dipping Sauce, recipe follows
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked buckwheat noodles
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons lime juice, about 1/2 lime
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 teaspoon chili flakes
1 teaspoon kosher salt

Steps:

  • In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
  • To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
  • In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
  • Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

VEGETARIAN CORN, BEAN AND RICE WRAPS



Vegetarian Corn, Bean and Rice Wraps image

I decided to stop eating meat and I was looking through the pantry and decided to throw this stuff together--it's really tasty and healthy.

Provided by Jadore Dior

Categories     Lunch/Snacks

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 cup cooked brown rice (white if you prefer)
1/2 cup diced onion
2 (8 ounce) cans tomato sauce
1 (14 ounce) can stewed tomatoes (I haven't tried this yet) (optional)
1 tablespoon extra virgin olive oil
salt, to taste
pepper, to taste
garlic

Steps:

  • Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
  • As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
  • Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
  • Cook until hot.
  • **Note: Taco seasoning can be substituted instead of tomato sauce**.
  • Serve in tortillas with salsa if desired.

Nutrition Facts : Calories 384.6, Fat 6, SaturatedFat 0.9, Sodium 619.1, Carbohydrate 73.8, Fiber 15.1, Sugar 9.1, Protein 15.8

EASY SOUTHWESTERN VEGGIE WRAPS



Easy Southwestern Veggie Wraps image

I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Steps:

  • Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.

Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.

CRUNCHY VEGGIE RICE PAPER WRAPS



Crunchy Veggie Rice Paper Wraps image

I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 15 rolls

Number Of Ingredients 9

15 rice paper sheets (6 inch)
1/2 cup green cabbage, finely chopped
1/2 cup fresh carrot, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green pepper, chopped
3 tablespoons black sesame seeds
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll)

Steps:

  • Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
  • When it is pliable it is ready, remove that one from the water and drop in another one.
  • Lay out a couple of paper towels and place the softened wrap on the towel.
  • Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
  • Fold up the bottom then fold in the sides and roll to form a sealed roll.
  • Allow 3-5 per serving.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5

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