Rice balls

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 1/2 Carrot finely chopped, about 1/4c
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1/3 cup Green onion
  • 2 Shitaki mushrooms chopped, about 1c, large

• Canned Goods

  • 1 tbsp Chicken stock

• Pasta & Grains

  • 4 cup Rice, cooked

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on beyondkimchee.com

Description

Ingredients

• 2-3 large Shitaki mushrooms chopped, about 1C
• 1/2 carrot finely chopped, about 1/4C
• 1t garlic finely chopped
• 1t ginger finely chopped
• 1T chicken stock
• salt, pepper, sesame seeds, sesame oil(1/2t) to season
• 1t olive oil
• 2C cooked rice, heated
• 4 strips of bacon
• 1/3C chopped green onion
• salt, pepper, sesame seeds, sesame oil (1/4t) to season
• 2C cooked rice, heated

Directions

• For the rice ball #1: Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock to soften the carrot. Add mushroom and continue to saute until they are soft. Season with salt, pepper, sesame seeds, and sesame oil.
• Mix with rice in a bowl and shape them into balls about the size of golf ball.
• Serve in room temperature.
• For the rice balls #2: Fry the bacon and chop into small chunks.
• Saute the green onion with a tiny bit of bacon grease until they are slightly wilted, about 5 seconds.
• In a mixing bowl combine bacon, green onions, and rice.
• Season with salt, pepper, sesame seeds, and sesame oil.
• Shape them into small balls. Serve in the room temperature.
• Tip: Serve with Korean chili bean paste and lettuce if you wish.
• Cover the balls with slightly damp towel to keep them from drying out.