Steamed Pearl Balls (1 PT)

Recipe Ingredients

1/2 cup	80g / 2.8oz	Long-grain rice - uncooked
1/2 lb	227g / 8oz	Ground chicken - (or turkey)
1/2 cup	73g / 2.6oz	Mushrooms - finely chopped
1/2 cup	31g / 1.1oz	Green onions - minced
1 tablespoon	15ml	Low-sodium soy sauce
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Ginger root - peeled and sliced
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Dark sesame oil
		Steamed green cabbage leaves

Recipe Instructions

1. Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice,

and let stand 1 hour. Drain rice well; place rice in a shallow dish, and

set aside.

2. Combine chicken and next 7 ingredients (chicken through oil)

in a large bowl; stir well. Drop chicken mixture by rounded tablespoons

into rice, rolling to form rice-coated balls.

3. Line a bamboo steamer with steamed cabbage leaves. Place balls

1/2 inch apart in steamer; cover with steamer lid. Add water to a

large skillet to a depth of 1 inch; bring to a boil. Place steamer in

skillet, and steam balls 20 minutes or until rice is tender. Remove

balls from steamer.

Per serving (1 ball): CALORIES 55 (25% from fat); PROTEIN 3.8g;

FAT 1.5g (sat 0.4g, mono 0.6g, poly 0.4g); CARB 6.3g; FIBER 0.2g;

CHOL 12mg; IRON 0.5mg; SODIUM 46mg;CALCIUM 6mg.

Busted by Gail Shermeyer <[email protected]>

Source:
Cooking Light Magazine, March 1996

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