Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.
SERVES 4 // COOKING TIME 50 min
INGREDIENTS
For the rice
1 cup sushi rice
For the cauliflower
½ cauliflower head
2 tbsp olive oil
½ tsp turmeric
Salt and pepper to taste
For the red-cabbage pickle
¼ red cabbage, thinly sliced
¼ cup mirin
¼ cup hot water
1 tbsp brown sugar
For the meatballs
¼ cup soy sauce
¼ cup honey
1 tsp grated ginger
2 tbsp sesame oil
2 tbsp tomato paste
2 tbsp hot water
1 tbsp olive oil
500 g beef meatballs
To serve
Sprouts
METHOD
For the rice
1. Rinse the sushi rice in a strainer until the water runs clear. Combine with 3 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. The rice should be tender, and the water absorbed.
2. Cut the cauliflower into small florets. In a small saucepan, heat the olive oil over medium heat, and cook the cauliflower with the turmeric and seasoning for 3 minutes, until cooked.
For the red-cabbage pickle
1. Place all the ingredients in a bowl and allow to stand for 5–10 minutes until wilted.
For the meatballs
1. Mix soy sauce, honey, grated ginger, sesame oil, tomato paste and water to form a sticky BBQ sauce. Add to meatballs while cooking.
2. Heat the olive oil in a non-stick pan. Add the meatballs to the pan and, while cooking, add the BBQ sauce.
3. Fry for 10 minutes, until cooked.
4. To serve, place all the ingredients in a bowl together, including the fried meatballs. Top your Asian rice bowl with fresh sprouts and serve.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
Looking to try even more delicious Asian flavours? Check out this Asian-style sticky orange chicken.
