A rice twist on an Eastern European favourite: the cabbage roll.

• 1 lb ground beef or bison meat
• 2 tbsp Worcester sauce
• 1 can chopped tomatoes (about 600 ml)
• 3/4 cup long grain rice
• 1/2 cup water

• 2 cups tomato sauce (spaghetti sauce works well in a pinch)
• 1 tbsp oregano
• 1 tsp black pepper
• 1 cup shredded old cheddar
• about 10 8" round rice paper sheets

Brown the ground meat in frying pan over medium heat.  Add the chopped tomatoes, Worcester sauce, oregano, pepper, water and rice.  Bring to a boil, then turn to the lowest heat and cover for 20 minutes. Cook uncovered on medium for an additional 5 minutes or until some of the water has evaporated. Turn off heat but keep on the burner and cover.

Heat the oven to 350F. Fill a large bowl with very warm water.  Dip rice papers in one at a time for about 20 seconds.  Shake excess water off and place between two cotton kitchen towels. Let sit for 10 minutes. Spoon beef and tomato mixture on the centre of the rice papers.  Fold the bottom of the rice paper up, then the sides, followed finally by folding the top over.  Repeat until all the filling has been used.  Put 1 cup of the tomato sauce in the bottom of a casserole dish.  Place the rice rolls in a single layer in the dish as well. Cover the rolls with the rest of the tomato sauce.  Sprinkle with cheese.  Bake for 30 minutes. 

PAIRS WITH: The Hammer