Turkey-Jasmine Rice Meatballs with Baby Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy. Ingredients:
1 cup water |
1/3 cup uncooked jasmine rice |
1/4 cup dry breadcrumbs |
1/4 cup chopped green onions |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/4 pounds ground turkey |
2 large egg whites |
1 garlic clove, minced |
cooking spray |
bok choy |
6 baby bok choy (about 1 1/3 pounds) |
2 teaspoons vegetable oil |
1/4 cup chopped green onions |
1 tablespoon shredded peeled fresh ginger |
1 garlic clove, minced |
1 cup water |
3/4 cup fat-free, less-sodium chicken broth |
3 tablespoons low-sodium soy sauce |
1 1/2 teaspoons sugar |
1/2 teaspoon crushed red pepper |
1 1/2 tablespoons dry sherry |
2 teaspoons cornstarch |
Directions:
1. To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.
3. While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.
4. Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.
5. Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.
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