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2 cups long-grain rice, such as Beleaves Jasmine Rice
1 onion, sliced
1 can mushrooms, drained
2 and 1/2 cups Manischewitz Chicken Broth
1/3 cup soy sauce (see note)
1 tablespoon oil
1 tablespoon Gefen Honey
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 to 1 and 1/2 pounds ground chicken
2–3 tablespoons soy sauce
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon grated ginger
1–2 tablespoons cornstarch
1 tablespoon oil
black pepper
1 teaspoon Gefen Sesame Oil
sliced scallions
sesame seeds
Preheat oven to 375 degrees Fahrenheit.
In a 9×13-inch dish, combine rice, onions, mushrooms, broth, soy sauce, oil, honey, and pepper. Mix well.
In a bowl, mix ground chicken with soy sauce, garlic, ginger, cornstarch, oil, and pepper.
Form small, loose balls out of the chicken mixture and place them evenly over the rice.
Cover tightly with foil and bake for 30 minutes.
Remove, stir the rice gently around the meatballs, and re-cover tightly.
Return to oven and bake an additional 20–25 minutes, until rice is tender and liquid is absorbed.
Drizzle with sesame oil and top with scallions and sesame seeds before serving.
Let sit five to 10 minutes before serving.
Photography and Styling Penina Spero
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