Ingredients
1
cup cooked wild rice
1
cup cooked brown or white rice
3
tablespoons chopped fresh cilantro
1
can (15 to 16 ounces) pinto beans, rinsed and drained
1
can (11 ounces) whole kernel corn with red and green peppers, drained
1
can (4 ounces) chopped green chilies, drained
3
tablespoons white wine vinegar
1
tablespoon Dijon mustard
1/4
teaspoon ground cumin
1/4
teaspoon pepper
4
large Kaiser rolls (about 3 1/2 inches in diameter)
1/2
cup shredded part-skim mozzarella cheese (2 ounces)
Preparation
Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
Spoon rice mixture into rolls. Sprinkle with cheese.
