prep time
cook time
servings
4
4
WHAT YOU'LL NEED
 | ||
| cooked Minute Rice® Premium Long Grain White Rice | ||
| 2 cups (500 mL) | ||
| 1 lb (500 g) | extra lean or lean ground beef† | |
| 2 tbsp (30 mL) | finely chopped sweet mixed pickles | |
| 1 tbsp (15 mL) | yellow mustard | |
| 1 | clove garlic, minced | |
| 1/4 tsp (1 mL) | each salt and pepper | |
| 8 | each bite-size chunks of sweet red pepper, sweet green pepper | |
| 8 | button mushrooms, trimmed | |
Glaze: | ||
| 1/2 cup (125 mL) | yellow mustard | |
| 3 tbsp (45 mL) | each orange juice concentrate and brown sugar | |
| 2 tbsp (30 mL) | cider vinegar | |
| 2 tsp (10 mL) | hot sauce | |
INSTRUCTIONS
Step 1: Soak 8 wooden skewers for at least 30 minutes. Gently mix beef with the pickles, mustard, garlic, salt and pepper. Form into 1 ½ -inch (4 cm) meatballs. Thread the meatballs onto the soaked skewers alternating with peppers, onion and mushrooms. Cover and refrigerate
Step 2: Glaze: In a small saucepan set over medium heat, bring the mustard, juice concentrate, sugar, cider vinegar and hot pepper sauce to a boil. Set aside
Step 3: Grease grill; preheat to medium. Grill the kabobs, turning as necessary, for 12 to 15 minutes or until an instant-read thermometer inserted into centre of a few meatballs reads 160°F (71°C). Brush with the glaze during the last 2 minutes of cooking. Serve over rice with additional glaze on the side
Tip:
To bake, preheat oven to 425°F (220°C). Bake kabobs on a baking sheet, turning occasionally, for 12 minutes.
†Choosing leaner ground meats is part of healthy eating. The Beef Information Centre financially supports the Health Check™ education program. This is not an endorsement. See www.healthcheck.org..
To bake, preheat oven to 425°F (220°C). Bake kabobs on a baking sheet, turning occasionally, for 12 minutes.
†Choosing leaner ground meats is part of healthy eating. The Beef Information Centre financially supports the Health Check™ education program. This is not an endorsement. See www.healthcheck.org..
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