Jasmine Rice Bowl with Mild Turkey Satay Meatballs, Pickled Carrots, and Sesame Broccoli

Instructions

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   1. Place the jasmine rice in a strainer and rinse under cold water until the water runs almost clear. Add it to a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing with a fork.

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   2. Combine the carrot with 30 ml (2 tbsp) rice vinegar, 10 g (2 tsp) brown sugar, and a pinch of salt. Toss well and let it pickle while you prepare the rest.

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   3. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the vegetable oil.

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   4. In a large bowl, mix the ground turkey, scallion, garlic, ginger, breadcrumbs, egg, 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, 2 g (about 1/4 tsp) salt, and black pepper. Mix just until combined.

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   5. Shape into 16 evenly sized meatballs and place them on the tray. Bake for 14 to 16 minutes at 220 °C / 425 °F, or until fully cooked and lightly browned around the edges.

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   6. While the meatballs bake, make the mild satay sauce. In a small saucepan, whisk together the peanut butter, coconut milk, 30 ml (2 tbsp) soy sauce, 30 ml (2 tbsp) rice vinegar, 10 g (2 tsp) brown sugar, lime juice, and sambal oelek if using. Cook over medium-low heat for 3 to 4 minutes, stirring, until smooth and creamy. If it becomes too thick, add 1 to 2 tablespoons of water.

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   7. Heat a large skillet or wok over medium-high heat with the remaining vegetable oil and 10 ml (2 tsp) sesame oil. Add the broccoli with 2 tablespoons of water and stir-fry for 4 to 5 minutes until tender but still vibrant. Season with a pinch of salt and add half of the sesame seeds.

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   8. Transfer the cooked meatballs to the saucepan of satay sauce or coat them with the sauce in a large bowl. Toss gently until well covered.

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   9. Divide the jasmine rice among 4 bowls. Add the sesame broccoli, drained pickled carrots, and the turkey meatballs with their sauce. Finish with fresh cilantro and the remaining sesame seeds.

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    10. Serve immediately, with extra lime wedges if desired. To reheat later, warm the meatballs and sauce until piping hot, about 74 °C / 165 °F in the center.

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    11. If you prefer a more roasted finish, after baking you can broil the meatballs for 1 to 2 minutes at 245 °C / 475 °F, watching closely.