Shiitake Sticky Rice

Name: Shiitake Sticky Rice
Ingredients: 1 1/2 tablespoons vegetable oil; 1 medium onion, cut into 1/4-inch dice; 1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces; 2 Chinese sausages, cut into 1/4-inch rounds; 1/4 cup dry white wine; 1 1/2 cups Asian short-grain sticky rice, soaked overnight and drained; 1 1/2 cups chicken stock; 2 teaspoons low-sodium soy sauce; 1 teaspoon kosher salt; 2 tablespoons chopped parsley

10 ingredients

7 steps

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion, cut into 1/4-inch dice
1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
2 Chinese sausages, cut into 1/4-inch rounds
1/4 cup dry white wine
1 1/2 cups Asian short-grain sticky rice, soaked overnight and drained
1 1/2 cups chicken stock
2 teaspoons low-sodium soy sauce
1 teaspoon kosher salt
2 tablespoons chopped parsley

Directions

1

In a medium saucepan, heat the oil.
2

Add the onion and cook over moderate heat until softened, about 5 minutes.
3

Add the shiitake and cook, stirring occasionally, until softened, about 4 minutes.
4

Add the Chinese sausages and wine and bring to a boil over moderately high heat.
5

Stir in the rice, chicken stock, soy sauce and salt and bring to a boil, stirring a few times.
6

Cover the rice and cook over low heat until the stock is absorbed and the rice is tender, about 12 minutes.
7

Let the rice stand, covered, for 5 minutes, then stir in the parsley and serve.