Shiitake Sticky Rice
Recipe from Food & Wine

Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms.


Shiitake Sticky Rice
Quentin Bacon

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Servings: 4
Prep Time: 25 mins
Total Time: 45 mins
Related Categories: Asian Cuisine, Asian Rice, More Rice Dishes, Mushrooms, Onions, Sticky Rice, Vietnamese Cuisine
 
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Ingredients
  • 1 1/2  tablespoons
    vegetable oil
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  • 1 
    medium onion, cut into 1/4-inch dice
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  • 1/2  pound
    shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
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  • 2 
    Chinese sausages, cut into 1/4-inch rounds
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  • 1/4  cup
    dry white wine
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  • 1 1/2  cups
    Asian short-grain sticky rice, soaked overnight and drained
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  • 1 1/2  cups
    chicken stock
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  • 2  teaspoons
    low-sodium soy sauce
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  • 1  teaspoon
    kosher salt
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  • 2  tablespoons
    chopped parsley
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Directions
1.
In a medium saucepan, heat the oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the shiitake and cook, stirring occasionally, until softened, about 4 minutes. Add the Chinese sausages and wine and bring to a boil over moderately high heat. Stir in the rice, chicken stock, soy sauce, and salt and bring to a boil, stirring a few times.
2.
Cover the rice and cook over low heat until the stock is absorbed and the rice is tender, about 12 minutes. Let the rice stand, covered, for 5 minutes, then stir in the parsley and serve.
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