The dairy aroma of the Jasmine rice from TM "Mistral" is perfect for this dish. It cooks in just 15 minutes, and the use of tea bags eliminates the need to measure out and rinse the barley, which is indispensable in the country.

Put water for rice to boil. In the meantime, prepare remaining ingredients: Carrots to RUB on a large grater, cabbage chop; Apple cut into cubes. And begin a stuffing for meatballs. If there is already ready, you can use it. I prepare so: 1 slice of bread soaked in 30 ml of water or milk. Mix crushed in a meat grinder or blender a chicken breast with the soaked bread. Add salt and knead well. Form small meatballs the size of a walnut. This time I cooked them in the bowl of a double boiler, and rice cooked at the bottom. Accordingly, spread the meatballs on the foil in the bowl of a double boiler.

The water is boiling, drop her bags with rice. And put the meatballs in the steamer, turn on the timer for 15 minutes and start...

In a pan heat vegetable oil, add carrots and fry over high heat, stirring, for 1-2 minutes.

Now it is the turn of cabbage. Fry on high heat, stirring, for 1-2 minutes.

Now add the Apple, fry, stirring, for 1 minute.

Cover with a lid. If you want the vegetables crunched, then turn off the heat. But if they were softer, then simmer about 10 minutes. In the meantime, make the dressing. Mix yogurt, lemon juice and garlic powder. Just 15 minutes is up. Add the meatballs to the vegetables and the rice pulls out the water and allow it to drain.

Pour prepared dressing. Stir.

That's all. It remains only to combine the rice and meatballs with vegetables. I mixed everything together at once so that everyone could determine for themselves the necessary amount of vegetables, meatballs and rice.

Set the table! And Bon appetit! Simultaneously light and hearty salad is ready! Bon appetit!