Wild West Rice Salad Sandwiches

Recipe Ingredients

2 cups	474ml	Water
		= (or vegetable stock)
1/2 cup	80g / 2.8oz	Long-grain brown rice - rinsed
1/2 cup	80g / 2.8oz	Wild rice - rinsed
1/3 cup	78ml	White wine vinegar
2 tablespoons	30ml	Dijon mustard
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	125g / 4.4oz	Fresh cut corn
		= (or frozen thawed)
1		Pinto or red beans - (15 oz) - rinsed, drained
1/2 cup	73g / 2.6oz	Finely-diced seeded green pepper
1/2 cup	73g / 2.6oz	Finely-diced seeded red pepper
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
1/2 cup	8g / 0.3oz	Freshly-chopped cilantro
1/2 cup	55g / 1.9oz	Toasted pumpkin seeds
1		Chopped green chiles - (4 oz) - drained
6		Kaiser rolls
		= (or other large rolls)
1 cup	146g / 5.1oz	Shredded vegan "mozzarella cheese"

Recipe Instructions

In a medium saucepan, place the water, and bring to a boil. Add the brown and wild rice, cover, reduce the heat to low, and simmer for 45 minutes.

Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Transfer the rice to a large bowl, fluff with a fork, and allow to cool for 20 minutes.

In a small bowl, whisk together the vinegar, mustard, cumin, salt, and pepper. Pour the mixture over the rice and toss gently to combine. Add all of the remaining ingredients, except the kaiser rolls and vegan cheese, and toss gently to combine.

To assemble the sandwiches, begin by slicing the top 1/3 off each of the kaiser rolls, and set the tops aside. Using your fingers, remove some of the bread from the inside of each roll, leaving a 1/2-inch border from the crust edge (save the kaiser roll trimmings for use as breadcrumbs in another recipe).

Divide the rice mixture evenly among the 6 kaiser rolls and then sprinkle each with some of the shredded vegan cheese. Replace the tops of each kaiser and transfer them to a large platter for service.

This recipe yields 6 sandwiches.

Source:
The Vegan Chef at http://www.veganchef.com

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