Uncle Ben's Jasmine Rice, 5lb (2pk) Cook rice according to package. In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Cook and stir mushrooms 3 to 4 minutes; transfer to medium bowl. Stir in 1 teaspoon barbecue sauce. Keep warm. In same skillet, heat spinach, garlic and 1 tablespoon water 1 minute or until spinach is bright green and reduced in size. Transfer to serving bowl; keep warm. Add remaining 1 teaspoon oil to skillet. Cook and stir carrots and ginger over medium-high heat 1 minute or until carrots are crisp tender. Transfer to serving bowl; keep warm. Cut beef into smaller pieces. Divide all ingredients among 4 bowls; drizzle with additional Koreanbarbecuesauce. 1 (15-ounce) package Hormel Slow Simmered Beef Roast Au Jus 8.5-ounces Uncle Ben&#039;s Jasmine Rice 1 tablespoon vegetable oil, divided and 1 tablespoon water 1 teaspoon Korean barbecue sauce 4 cups baby spinach 1 clove garlic, finely chopped 1 (8-ounce) package button mushrooms, quartered 2 cups shredded carrots 1 teaspoon chopped fresh ginger root Additional Korean barbecue sauce Cook the rice according to package instructions. Transfer the rice into a medium bowl and let cool till warm to the touch (not hot). Add the carrots, peas, and tuna to the rice. Gently fold to incorporate all the ingredients together. Fill each lettuce cup with about 1/2 cup of the rice mixture. Serve immediately. 6-ounces Uncle Ben&#039;s Basmati 1/2 cup shredded carrots 1/2 cup frozen peas, thawed One 5-ounce can Bumble Bee Solid White Albacore Tuna in Water, drained 8 large Boston lettuce leaves