Carrot Rice

Good paired with Asian Turkey Meatballs. Very light and surprisingly flavorful.

SERVES 4

INGREDIENTS

coarse salt

1 1/2 c water

1 c white rice

1 large carrot, shredded

lime juice

In a medium saucepan, bring 1 1/2 c salted water to a boil. Add rice, stir, and return to a boil. Cover and reduce to a simmer, and cook until rice is tender, about 15 minutes. Add in carrot and lime last.

Asian Turkey Meatballs

We tried this recipe for the first time on Chinese New Year. Its just the right amount of spicy and  is very filling. Perfect paired with Carrot Rice.

SERVES 3-4


INGREDIENTS
3/4 c fresh breadcrumbs
1 lb. ground turkey, pork, or chicken
3 scallions, sliced thinly
1/3 c fresh cilantro leaves
4 t fish sauce*
4 t Sriracha (or other hot pepper sauce)
1 t hot pepper flakes
4 t sugar
1 garlic clove, minced
2 t vegetable oil
1 lime, for serving


Preheat oven to 450 degrees. In a medium bowl, breadcrumbs and 3 T water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, Sriracha, hot pepper flakes, sugar, garlic, and 1 1/2 t salt. Gently mix to combine and form into meatballs. In a large skillet, heat 1 T oil over medium-high heat. In batches, brown meatballs on all sides. If too many meatballs are in the oil at once, you can't keep as good of an eye on them. Transfer browned meatballs to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with Carrot Rice, scallion greens, and lime wedges.


*Fish Sauce can be substituted with soy sauce, a small amount of ground cloves, and garlic