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Ingredients

For the rice

1 ½ cups (375 mL) long-grain rice

1 can (14 oz/400 mL) full-fat coconut milk

1 ½ cups (375 mL) homemade chicken broth or low-sodium store-bought chicken broth

1 tsp (5 mL) sugar

1 tsp (5 mL) kosher salt

1 celery stalk, finely chopped

½ red pepper, finely chopped

1 carrot, peeled and finely chopped

2 cups (500 mL) frozen peas

For the meatballs

½ cup 125 mL) panko bread crumbs

¼ cup (60 mL) milk

1 large egg

2 Tbsp (30 mL) minced fresh parsley or cilantro, plus extra for garnish

2 green onions, minced, plus extra for garnish

3 cloves garlic, grated or pressed

1 tsp (5 mL) finely grated ginger

1 tsp (5 mL) soy sauce

1 tsp (5 mL) sesame oil

1 tsp (5 mL) kosher salt

1 lb(s) (450 g) ground turkey

¼ cup (60 mL) hoisin sauce, divided

Chopped peanuts, for garnish

Sesame seeds, for garnish

Directions

For the rice

1. Preheat the oven to 350°F (180°C).

2. Rinse the rice well under cold water and place in a 9- × 13-inch (23 × 33 cm) casserole dish. Add the coconut milk, broth, sugar, salt, celery, red pepper, carrot, and peas. Stir to combine and set aside.

For the meatballs

1. In a medium mixing bowl, stir together the panko, milk, egg, parsley, green onions, garlic, ginger, soy sauce, sesame oil, and salt. Add the turkey and gently combine with a fork or your fingers, taking care not to overwork the meat.

2. Shape the meat mixture into 12 equal-size meatballs. Place on top of the rice and vegetables and, using a pastry brush, glaze the tops of the meatballs with half of the hoisin sauce.

3. Cover the casserole dish with foil and bake for 50 to 60 minutes or until the liquid has been absorbed and the rice is tender. Remove the casserole dish from the oven and let sit for 10 minutes. Turn the oven to broil.

4. Fluff the rice and vegetables with a fork, taking care not to disrupt the meatballs. Brush the meatballs with the remaining hoisin sauce and bake under the broiler for 1 to 2 minutes or until sauce is thick and caramelized. Garnish with peanuts, sesame seeds, parsley, and green onions and serve at once.

Source and Credits

Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.