Shiitake Sticky Rice

By BobD

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

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

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 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.

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.