Pressure Cooker Savory Meatballs with Brown Rice

This recipe combines meatballs, onions, cabbage, and Riceland Natural Long Grain brown rice. We think brown rice adds a nuttiness that works extremely well with the meatballs and cabbage mixture.

Ingredients

½ cup Riceland Natural Long Grain Brown Rice
2 carrots, julienned
1 pound ground chuck
¼ teaspoon sea salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
½ tablespoon Dijon mustard
½ tablespoon balsamic vinegar
⅓ cup Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons bread crumbs
½ teaspoon dried parsley
1 egg, beaten
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 small yellow onion, chopped
¼ head of green cabbage, chopped
½ teaspoon herbs de provence
5 cups low sodium beef broth
Fresh parsley, for garnish

Preparation

Hand mix all the ingredients from ground chuck to egg in a large mixing bowl. Roll into ½ inch balls and set aside.
Turn your electric pressure cooker to sauté setting and add oil and butter until butter has melted. Add onions and stir-cook for two minutes. Add cabbage and carrots and stir-cook for three minutes. Add herbs de provence stir, and turn off sauté function.
Add Riceland brown rice, beef broth and meatballs.
Add the lid to the electric pressure cooker and lock into place. Cook on High Pressure for ten minutes. Fifteen minutes if you prefer a congee style soup.
Let electric pressure cool down and naturally release pressure. Or, manually release the steam, being careful when releasing it.
Garnish with fresh parsley and enjoy!