Turkey-Jasmine Rice Meatballs with Bok Choy

Delicious!!!

Photo by Bruce Barone.

Ingredients

Meatballs

• 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 $

Preparation

• 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.
• 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.
• 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.
• 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.
• Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.

Rick Rodgers, Cooking Light
NOVEMBER 2004