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SERVINGS: 4
PREPARATION TIME: 1 HOUR AND 20 MINUTES

RICE

Preheat oven to 400°F. Combine S&D Black Tea Extract, water, miso, sugar, salt, orange zest and juice, and star anise in a small  saucepan and heat to simmer. Heat heavy bottomed saucepan over medium heat; then add butter. When the butter gets foamy, add ginger and scallions and sauté until fragrant, about 2 to 3 minutes. Add uncooked rice and sauté, stirring constantly, for about 1 minute, or until rice is fully coated with melted butter. Add hot tea mixture to rice. Bring the rice and tea to a boil, cover and place entire pot in the oven. Cook the rice pilaf in the oven until all the liquid is absorbed, about 20 minutes. Remove pot from the oven and gently fluff the rice pilaf with a fork. Replace the lid and let the rice pilaf stand for 10 minutes.

MEATBALLS AND SWEET TEA GLAZE

Place ground pork, scallions, ginger, wine, soy sauce, olive oil, salt and sugar in a medium bowl. Combine ingredients with fork and use hands to form 1-inch balls. Pour vegetable oil in a large skillet. Place the meatballs in the oil and brown them well on all sides over  medium-low heat, turning carefully with a spatula or fork. Remove meatballs to plate covered with paper towels. Discard oil. Combine S&D Black Tea Extract, hoisin, sriracha, soy sauce, orange juice and fresh ginger in a small bowl. Use sauce mixture to deglaze skillet. Place meatballs back in skillet and simmer in sauce for 20 minutes.

SPINACH

Heat large skillet over medium high heat and add oil. Add garlic and sauté until fragrant. Add spinach and pinch of salt; sauté until just wilted. Plate dish with rice, spinach, meatballs and glaze. Garnish with cilantro chiffonade.

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Ingredients

RICE

4 tbsp. S&D Black Tea
Extract
1 cup long grain rice
1 cup water
1 tbsp. miso
2 tsp. sugar
1/2 tsp. fine sea salt
1/2 orange, zested and juiced
1 star anise
1 tbsp. butter
1 tbsp. scallion, minced
1 tsp. fresh ginger, grated
1 tbsp. cilantro, chiffonade

MEATBALLS

1.5 lbs. ground pork
2 scallions, minced
2 inches fresh ginger,
minced
1/8 cup white wine
1 tbsp. soy sauce
1 tsp. olive oil

1/2 tsp. fine sea salt
1/2 tsp. sugar
Vegetable oil

SWEET TEA GLAZE

1/3 cup S&D Black Tea Extract
1/4 cup Hoisin sauce
2 tsp. Sriracha sauce
2 tsp. soy sauce
2 tsp. fresh ginger, grated
1/2 orange, juiced

SPINACH

1 lb. spinach
1 clove garlic, minced
1 tbsp. butter
Pinch of fine sea salt

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