Cook rice as directed on package.
Meanwhile, in small nonstick skillet, toast pine nuts over medium-low heat 1 1/2 to 2 minutes or until golden brown, shaking or stirring occasionally. Remove to small bowl. In same skillet, mix snow peas, gingerroot and water. Cover; cook over medium heat 2 to 3 minutes or until snow peas are crisp tender. Add to pine nuts in small bowl.
In same small skillet, heat vinegar, sherry, lemon peel and sugar over medium heat a few seconds or just until sugar is dissolved. Pour over cooked rice; gently stir until mixed.
In large bowl, mix rice, snow pea and pine nut mixture, beans, orange, onions and cucumber. Season to taste with salt and pepper. Drizzle salad with sesame oil. Serve warm or refrigerate and served chilled.
nServe over lettuce leaves.
nTo serve as an appetizer, set out 12 large Boston or Bibb lettuce leaves. Spoon a small amount of salad on each leaf and roll up.