Hawaiian Meatballs over Rice

Staff Writer
Columbus Parent

1 can (14 1/2 ounces) low-salt chicken broth

1 1/4 cups water

1 cup long-grain white rice

2 bunches green onions, trimmed

2 teaspoons vegetable oil

20 peeled baby carrots

16 cooked frozen meatballs, thawed (do not use Italian style)

1 can (20 ounces) pineapple chunks packed in heavy syrup

2 tablespoons red wine vinegar or apple-cider vinegar

2 tablespoons reduced sodium soy sauce

1 tablespoon grated fresh ginger

2 teaspoon minced garlic

2 tablespoons cornstarch

3 tablespoons water

Bring 3/4 cup of the broth and 1 1/4 cups of the water to a boil in a medium saucepan. Add the rice and cover. Reduce heat and cook until tender, about 17 minutes.

Rinse the green onions. Cut into 1-inch pieces, including enough of the tender green tops to make 1 cup.

Heat oil over medium heat in an extra-deep 12-inch skillet. Cut the carrots into 1/4-inch-thick slices, adding them to the skillet as you cut. Add the meatballs. Cook, stirring frequently, until the carrots are almost tender and the meatballs begin to heat through, about 3 minutes.

Add the green onions, remaining chicken broth, pineapple chunks with syrup, vinegar, soy sauce, ginger and garlic to skillet. Increase heat to medium-high. Bring to a boil.

Combine cornstarch and 3 tablespoons water in a small bowl. Stir until cornstarch dissolves. Add to skillet. Cook, stirring, until thick and bubbly, about 1 to 2 minutes.

Remove from heat. Serve over rice.

Robin Davis