1/4 cup long grain white rice
1/4 lb ground turkey (or ground chicken)
1/4 cup fresh mushrooms, finely chopped
1/4 cup fresh chopped green onion, minced
1/2 tbsp low sodium soy sauce
1 tsp cornstarch
1/2 tsp fresh ginger root, minced
1/4 tsp sugar (optional)
1/4 tsp sesame oil
3 fresh cabbage leaves, steamed
1 Allow rice to soak in water for 1 hour, then drain and set aside.
2 Mix together the chicken, mushrooms, green onions, soy sauce, cornstarch, ginger, sugar, and sesame oil. Mix ingredients well.
3 Make mixture into tablespoon sized rounded balls and drop into the drained rice. Roll balls in the rice to coat.
4 Take a bamboo steamer and line it with cabbage leaves, then add the rice balls leaving a 1/2 inch of space between each ball.
5 Heat a large skillet with a 1 inch depth of water. Bring water to a boil and place the covered bamboo steamer in the skillet.
6 Allow rice balls to steam for 20 minutes or until tender. Serve!
Use brown rice for a healthier version.
Makes 14 servings
Amount Per Serving
Total Carbs 6.8g
Dietary Fiber 0.5g
Total Fat 2g
Saturated Fat 0.5g
Unsaturated Fat 1.5g
Fat , Meat 1/2, Starch 1/4, Vegetable 1/4, Very Lean Meat 1/2