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,
NOVEMBER 2004