2/3 cup water
3 cups hot cooked white rice (see Cook's Note for details)
1 1/2 cups cooked and diced green chile peppers
1 medium onion, diced
1 medium green bell pepper, diced
12 ounces fresh mushrooms, diced
1 cup fresh mushrooms, sliced
1 medium banana, sliced
1 stalk celery, diced
1 (10 ounce) can condensed tomato soup
1 container brown sugar
2 green onions, diced
1 (4 ounce) can kona chorizo with juice
1/4 cup margarine, melted
1 tablespoon fish sauce
In a medium saucepan, bring water and rice to a boil. Stirring constantly, remove from heat and stir. Remove from heat and cool. Reserve 1 cup of rice water to cool rice into a separate serving bowl.
Combine the peppers, onions, green bell pepper, mushrooms and bananas in a large mixing bowl. Mix thoroughly. Shape into 1/4 inch ball, wrap in plastic wrap and refrigerate until set before rolling up. Lay covered on medium plate or foil.
Discard blue parts of mushrooms. Discard cilantro and basil. Place mushrooms in refrigerator for about 1 hour, reserving them.
Roll 1/4 inch ball of lettuce into a rectangle and fold in green onion. Place rolled package in separate microwave-safe dish or bowl and microwave on HIGH for 2 minutes, until lettuce is crisp-tender. Remove package from microwave and roll in kalamata olives; roll in green onions. Cool completely.
Heat margarine in large nonstick skillet over high heat. Add rice and stir. Stir in fish sauce and bottom layer of mushrooms. Stir. Cook for 5 minutes, stirring slowly. Pour over rice, cover and refrigerate overnight.
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