Makes 6 servings.


  • 1 cup (250 mL) U.S. long grain white or brown rice
  • 1/2 cup (125 mL) each shredded carrot and finely chopped red pepper
  • 1/4 cup (50 mL) each chopped green onion and cilantro
  • 1-1/2 cups (375 mL) fresh whole-wheat bread crumbs
  • 1/4 cup (50 mL) milk
  • 2 eggs, beaten
  • 2 tsp (10 mL) minced fresh ginger
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 lb (500 g) lean ground beef
  • 1/4 cup (50 mL) hoisin sauce
  • 2 tbsp (30 mL) each lime juice and ketchup
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) toasted sesame oil


  1. Prepare rice according to package directions. Cool slightly. Stir cooked rice with carrot, red pepper, green onion and cilantro. Reserve.
  2. Preheat oven to 350 F (180 C). In a medium sized bowl, stir breadcrumbs with milk, eggs, ginger, Worcestershire sauce, garlic, salt and pepper. Let stand for 5 minutes.
  3. Line a rimmed baking sheet with foil. Grease foil well; top with a second sheet of foil (to use as a guide when rolling the beef). Crumble beef into bread crumb mixture; mix gently until combined. Press the beef into a 1/3-inch (8 mm) thick, rectangular layer on the prepared baking sheet.
  4. Spread rice mixture evenly over the beef, leaving a 1-inch (2.5 cm) boarder around the edge. Roll beef, jellyroll-style, using the top layer of foil to guide and shape the beef into a compact log. Discard extra foil. Smooth the surface using fingers to fill in any gaps. Pinch ends closed.  Bake for 45 minutes.
  5. Meanwhile, stir hoisin sauce with lime juice, ketchup, honey and sesame oil; brush evenly over roulade. Bake roulade for an additional 15 minutes.