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Name: Steamed Pearl Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14
Cuisine: American
Ingredients: Steamed Green Cabbage Leaves; 1/2 c Minced Green Onion; 1 ts Minced Ginger; 1/2 lb Ground Chicken; 1/2 ts Sugar; 1/2 c Mushrooms; Finely Chopped; 1/2 ts Dark Sesame Oil; 1/2 c Long-Grain Brown Rice;; 1 tb Low-Sodium Soy Sauce; 2 ts Cornstarch

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INGREDIENTS

Steamed Green Cabbage Leaves
1/2 c Minced Green Onion
1 ts Minced Ginger
1/2 lb Ground Chicken
1/2 ts Sugar
1/2 c Mushrooms; Finely Chopped
1/2 ts Dark Sesame Oil
1/2 c Long-Grain Brown Rice;
1 tb Low-Sodium Soy Sauce
2 ts Cornstarch

Servings

INSTRUCTIONS

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. 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. 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. Note: lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" on Oct 23, 1999,

NOTES

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Steamed Pearl Balls

Steamed Green Cabbage Leaves
1/2 c Minced Green Onion
1 ts Minced Ginger
1/2 lb Ground Chicken
1/2 ts Sugar
1/2 c Mushrooms; Finely Chopped
1/2 ts Dark Sesame Oil
1/2 c Long-Grain Brown Rice;
1 tb Low-Sodium Soy Sauce
2 ts Cornstarch

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. 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. 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. Note: lining the bamboo steamer with  steamed green cabbage leaves keeps the balls from sticking.    Recipe by: Cooking Light    Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct  23, 1999,

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 14 servings

Calories: 57
Calories from Fat: 15 (26%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.4g
Cholesterol 13.8mg		4 %
Sodium 43.5mg		2 %
Potassium 103.8mg		3 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6.6g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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