Wild Rice Beef Meatball Bowl

Ingredients

• 2 tbsp (25 g) wild rice blend, rinsed
• 1/2 cup (120 ml) boiling low-sodium gluten-free chicken broth or water
• 4 oz (115 g) lean ground beef
• 2 tbsp (20 g) onion, finely chopped
• 1 clove garlic, minced (3 g)
• 1/2 tsp dried thyme
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (5 ml) olive oil
• 1/2 cup (65 g) carrots, sliced
• 1 tsp (5 g) gluten-free Dijon mustard
• 1 tsp (5 ml) red wine vinegar
• 1 tbsp (5 g) chopped parsley

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Method

1. Preheat oven to 350°F (175°C). Add the wild rice and boiling broth to a 2-cup (480 ml) oven-safe dish. Cover tightly with foil and bake for 35–40 minutes, until tender. Rest for 5 minutes, still covered.
2. Mix the beef, onion, garlic, thyme, salt, and pepper and roll into 4 small meatballs.
3. Heat the oil in a skillet. Cook the meatballs and carrots for 8–10 minutes, turning, until browned and 165°F (74°C) inside.
4. Whisk the Dijon with the vinegar. Serve the rice with the carrots and meatballs, drizzle with the dressing, and sprinkle with parsley.