Have A Rice Day | Rice Recipes

Hoisin Beef and Rice Roulade

This Asian twist on traditional meatloaf is impressive enough to serve to guests but easy enough to prepare on a weeknight.

What You’ll Need:

Ingredients

1 cup	Tex Farm long grain white rice or Tex Farm long grain 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

Directions

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

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