Solar Indian Rice Roll-Ups

I just love trying to figure out what to do with perfectly good leftovers. The Indian Rice  that was cooked in the Wonder Box Cooker at the Midtown Market was enough for more than one meal and with fresh veggies and greens, it was time to get rolling!  Aren't they pretty?

Using garden-fresh lettuce with one thin slice of ham and an asparagus spear in the center made this a great second-time-around meal. There was very little added to the already spicy rice mixture and I decided to keep the sides clean and refreshing, too.

Doing one of my favorite ways of making clean-up a breeze, whilst adding flavor, I lined the pot with large leaves from my lettuce medley mix and then layered asparagus spears over top to make a bed for the rolls.  This would give them just enough steaming to cook thoroughly and still crunch.

On a large butter crunch leaf, I added a slice of boiled ham, a large tablespoon of the Indian Rice mix spread over the leaf, and one asparagus spear, scoring across the stiff spine on the underside of the leaf to make folding easier, and then rolled it from front to back.

All rolls were placed seam side down on the asparagus bed. The pot was covered and placed in the 225F solar oven for approximately 1.5 hours. Decided to offset the spicy rice with sliced radishes secured in a dressing made with mayonnaise, tomato catsup, sweet relish, and a little fresh minced rosemary, Greek oregano, Italian parsley, and German thyme. Over all, I poured 1/4 cup chicken stock with an equal portion of orange juice to brighten the flavors a bit.

I tried to do a radish rose, but realized I had a life to live and this would do. All in all, a delicious leftover meal.