Hoisin Beef and Rice Roulade

Hoisin Beef and Rice RouladeThis Asian twist on traditional meatloaf is impressive enough to serve to guests but easy enough to prepare on a weeknight.

1 cup U.S. long grain white or brown rice 250 mL
1/2 cup each shredded carrot and finely chopped red pepper 125 mL
1/4 cup each chopped green onion and cilantro 50 mL
1-1/2 cups fresh whole-wheat bread crumbs 375 mL
1/4 cup milk 50 mL
2 eggs, beaten 2
2 tsp minced fresh ginger 10 mL
1 tsp Worcestershire sauce 5 mL
2 cloves garlic, minced 2
1/2 tsp each salt and pepper 2 mL
1 lb lean ground beef 500 g
1/4 cup hoisin sauce 50 mL
2 tbsp each lime juice and ketchup 30 mL
1 tbsp honey 15 mL
1 tsp toasted sesame oil 5 mL

Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion and cilantro. Reserve.

Preheat oven to 350°F (180°C). In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt and pepper. Let stand for 5 minutes.

Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch (8 mm) thick, rectangular layer on the prepared baking sheet.

Spread rice mixture evenly over the beef, leaving a 1-inch (2.5 cm) boarder around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide and shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed. Bake for 45 minutes.

Meanwhile, stir hoisin sauce with lime juice, ketchup, honey and sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.

Makes 6 servings.

Source: www.riceinfo.com

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