Southwestern rice salad sandwich filling
Sandwiches
A few days ago, we prepared an Asian multi-rice and adzuki bean salad, and today talked about how to take some different rices with different textures and flavors and give them a southwestern profile. We added another layer of flavor to it by binding it with a variation on ChefHef's ranchero sauce posted here: http://www.food52.com/recipes/13545_poblanos_stuffed_with_goat_cheese_and_greens <br />We added some peanuts to the purée because of a lovely question posted by Burnt Offerings a while ago that never really left my thoughts: http://www.food52.com/foodpickle/6807-ranchero-sauce-with-peanuts <br />We used the sauce to bind the salad. We stuffed it into lapadia's purely perfect Pita Bread for a fantastic multi-cultural sandwich: http://www.food52.com/recipes/5053_pita_bread <br /> <br />The filling would also be excellent inside a burrito, either left alone in its vegetarian goodness, or with roast chicken added. Be sure to warm up some of the amazing Ranchero sauce to go over the top. Add some diced tomatoes, some avocado . . . . <br /> <br />P.S. It's a wonderful way to use up leftover rice! <br /> <br />In one of the photos, everyone is saying "PITA BREAD!" The other is of the actual stuffed pitas. <br /> <br />
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