Shiitake and Rice Meatballs with Sweet and Sour Sauce | Murielle Banackissa

Ingredients

• 3/4 cup USA grown brown Jasmine rice
• 1 1/3 cup vegetable broth
• 1 tbsp + 1/4 cup extra virgin olive oil
• 1 medium yellow onion (, diced)
• 350 g diced mushrooms ((I used a mix of shiitake and button mushrooms))
• 3 garlic cloves (, minced)
• 2 tbsp tamari
• 1/4 tsp freshly cracked black pepper
• 1/3 cup hemp hearts
• 1/4 packed cup fresh coriander
• 2 tbsp fresh basil
• 2 tbsp nutritional yeast
• 1/2 jalapeño ((seeds removed for less heat), diced)
• 1/4 cup + 2 tbsp whole wheat flour
• 1 cup pineapple juice
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp tamari
• 1 tbsp ketchup
• 2 1/2 tsp cornstarch
• USA grown basmati rice
• Fresh coriander
• Chili flakes