Cook rice as directed on package.
Meanwhile, in small nonstick skillet, toast pine nuts over medium-low heat 1 1/2 to 2 minutes or until golden brown, shaking or stirring occasionally. Remove to small bowl. In same skillet, mix snow peas, gingerroot and water. Cover; cook over medium heat 2 to 3 minutes or until snow peas are crisp tender. Add to pine nuts in small bowl.
In same small skillet, heat vinegar, sherry, lemon peel and sugar over medium heat a few seconds or just until sugar is dissolved. Pour over cooked rice; gently stir until mixed.
In large bowl, mix rice, snow pea and pine nut mixture, beans, orange, onions and cucumber. Season to taste with salt and pepper. Drizzle salad with sesame oil. Serve warm or refrigerate and serve chilled.
Serving suggestions: Serve over lettuce leaves.
To serve as an appetizer, set out 12 large Boston or Bibb lettuce leaves. Spoon a small amount of salad on each leaf and roll up.
Tip: Gingerroot keeps for several days in the refrigerator, or can be wrapped and frozen for several months. You don’t need to thaw – just grate the gingerroot with a microplane or fine grater. If you prefer, 3/4 teaspoon ground ginger can be substituted, but the flavor will not be as fresh-tasting.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 360, Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 390mg, Carb 64g, Fiber 6g, Total Sugar 4g, Added Sugar 2g, Protein 11g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.