Gluten-free rice and mung bean rolls

Posted by nutrition to kitchen on December 10, 2011 · 1 Comment 

My mother-in-law made this gluten-free dish for Camille’s birthday party last week.  It’s really simple to make, and easy to eat.  Simply dip the cut roll in crushed peanuts, a mixture of sugar and salt.  I don’t have the exact recipe here for you, but if you can make rice, you can easily make this dish.

Gluten-free rice and mung bean rolls

Mung beans

Sushi rice

Rice wine vinegar

Sugar

Gluten-free nori (seaweed wrappers)

Dip in:

Crushed peanuts with sugar and a little salt (for example, if using 1/4 cup crushed peanuts, mix in a tablespoon or two or sugar and a 1/2 teaspoon of salt.  Then add more of a certain ingredient if needed)

To make the rolls, soak the mung beans (for example, use 1/4 cup if making 1 3/4 cups sushi rice) overnight.  Steam the mung beans with the sushi rice in a rice cooker with enough water.  Pour in a couple tablespoons of rice wine vinegar, and a teaspoon of sugar at a time to taste.  Roll the rice/mung bean mixture in nori sheets, and there you have it!  Gluten-free rolls!

Filed under grains, vegetarian · Tagged with gluten-free, mung beans, rice, sushi