Ginger-Scallion Meatballs & Rice

Instructions

1. Cook the rice:

   In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

2. Prepare the ingredients & marinate the radishes:

   While the rice cooks, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl with half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3. Form the meatballs:

   While the radishes marinate, in a large bowl, combine the ground beef, breadcrumbs, ginger, and white bottoms of the scallions; season with salt and pepper. Gently mix to combine. Using your hands, roll the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

4. Brown the meatballs:

   While the radishes continue to marinate, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until browned.

5. Add the bok choy:

   Add the bok choy, sushi sauce, remaining vinegar, and 1⁄4 cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy leaves have wilted and the meatballs are cooked through. Turn off the heat and season with salt and pepper to taste.

6. Plate your dish:

   Divide the cooked rice between 2 dishes. Top with the cooked meatballs and bok choy. Garnish with the marinated radishes (including any marinating liquid) and green tops of the scallions. Enjoy!