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Steamed Pearl Balls Recipe
|Uncooked long-grain rice||1⁄2 Cup (8 tbs)|
|Ground chicken/Turkey||1⁄2 Pound|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Low-sodium soy sauce||1 Tablespoon|
|Peeled minced ginger root||1 Teaspoon|
|Dark sesame oil||1⁄2 Teaspoon|
|Green cabbage leaves||4 , steamed|
Serving size: Complete recipe
Calories 1262 Calories from Fat 211
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 6.4 g32.2%
Trans Fat 0.1 g
Cholesterol 195 mg
Sodium 814.9 mg34%
Total Carbohydrates 207 g69%
Dietary Fiber 51.9 g207.7%
Sugars 68.5 g
Protein 74 g147.2%
Vitamin A 49.2% Vitamin C 1237.6%
Calcium 86% Iron 72.4%
*Based on a 2000 Calorie diet
Drain rice well; place rice in a shallow dish, and set aside.
Combine chicken and next 7 ingredients in a medium bowl; stir well.
Drop mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
Line a bamboo or vegetable 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.