Paige’s Sticky Rice Sausage Stuffing
Have you ever looked at bread stuffing and wished it was made of rice? Here is your solution.
Prep Time 40 minutes mins
Cook Time 35 minutes mins
Course Side Dish
Cuisine Chinese
- 1 1/2 cups short grain sticky rice
- 1 1/2 cups long grain white rice
- 1/2 lb. boiled, peeled, and quartered fresh chestnuts (not water chestnuts!)
- 1 lb. sausage (lop chong or whatever you like, as long as it’s spicy)
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 cups chopped green onions
- 2 tart apples
- 2 finely chopped carrots
- 1/3 lb shitake mushrooms
- lots of garlic
- 2 tbsp chopped ginger
- 3 tbsp olive oil (you'll use this for cooking the sausage, vegetables, and apple)
- 1/3 cup soy sauce
- 2 tsp sesame oil + more to taste
- tiny bit of rice wine vinegar
- salt and pepper to taste
Cook the two different types of rice together.
In a separate pan, saute the garlic, ginger with olive oil, throw in the sausage, then throw in the vegetables and apples.
Add soy sauce, sesame oil, and a bit of vinegar.
Once all the stuff is cooked and tasty, add in the rice.
Add more soy sauce and sesame oil and bit of vinegar to taste. Mix it all together well.
Add more pepper as needed.
You never have to long for rice stuffing again. Enjoy!