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Supplies
Ingredients
For the Chicken Meatballs:
For the Creamy Rice
Directions
1
START: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2
PREP: Chop up the broccoli into fine pieces. Measure out 1 1/2 cups for the meatballs. Save 1 cup for rice.
3
PREP: Dice the small onion into small pieces. Set aside for rice.
4
PREP: Chop 4 garlic cloves into fine pieces. Set aside for rice.
5
PREP: In a large bowl, combine:
- 1 1⁄2 cups very finely chopped broccoli
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
6
MEATBALLS: Add 1 pound ground chicken and 1 TB of olive oil to the large bowl. Mix it all up!
7
MEATBALLS: Rub olive oil between clean hands and scoop about 1 tablespoon of the meat mixture onto the pan (about 24 balls).
8
MEATBALLS: Roll loosely between your palms until round and smooth. Space them evenly around the pan!
9
RICE: In a large lidded saute pan, heat the olive oil over medium heat.
10
RICE: Add to the pan:
- Chopped onion
- Chopped Garlic
- 1⁄4 cup nutritional yeast
- 2 ts oregano
- 1 ts salt
11
RICE: Cook, stirring constantly, until aromatic and lightly browned.
12
RICE: Add 2 cups of uncooked rice to Instant Pot and rinse.
13
RICE: Add everything from the pan into the Instant Pot.
14
RICE: Stir in:
- 1 cup of broth
- 1 cup of coconut milk
- Top off with water if needed
15
RICE: Mix it up well. Cook on the standard rice settings
16
MEATBALLS: Bake until lightly browned on the outside with an internal temperature of 165°F, 10 to 13 minutes.
17
SERVE: Add the cooked meatballs on top of the rice, or just spoon the rice directly into four bowls and top each with ~6 meatballs. Garnish with chives or cilantro.
Notes
original recipe was this but it's too mushy
- 2 cups of broth
- 1 1/4 cups of coconut milk
- 1/2 cup of water
last time I made it with 1 cup of left over liquid and it was still too mushy
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