Freya and Natasha’s Cornbread Sticky Rice Stuffing
This fusion stuffing mixes elements of traditional American with Asian ingredients and that most mash-up of all condiments, Sriracha. We can hardly wait for Thanksgiving to make it again.
Ingredients
- 1 box cornbread stuffing
- 1 cup black rice cooked al dente
- 3 Chinese sausage links diced
- 2 large carrots diced
- 1 large red bell pepper diced
- 1 cup chopped black mushrooms
- 1 cup chopped roasted chestnuts (TJ’s sells them pre-cooked)
- 1/2 cup chopped green onion
- 1/2 cup chopped cilantro
- 1/2 cup white wine
- 3 cups water + 1/2 cup water
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 1/2 tbsp sherry vinegar
- 1 tbsp salted butter + 4 tbsp butter
- 1 tbsp olive oil
- kosher salt, pepper, and Sriracha to taste
Instructions
- Cook black rice per instructions (usually 1 C rice to 3.5 cup boiling salted water for 35 minutes covered on low-medium heat).
- In a large saute pan on medium-high heat, cook Chinese sausage in 1 tablespoon of butter and 1 tablespoon of olive oil for 3-5 minutes or until fragrant and light brown.
- Add carrots, red bell pepper, chestnuts, mushrooms to pan and cook on medium heat for about 3-5 minutes.
- Add mirin, soy sauce, sherry vinegar to pan, stir and cover on low heat.
- Start making cornbread stuffing per its instructions (usually 4 tablespoons of butter on medium-high heat in large sauté pan, add cornbread then add 3 cups water + box seasoning and stir until cornbread fully coated).
- Fold cornbread stuffing and black rice into Chinese sausage vegetable pan.
- Add 1/2 cup wine and 1/2 cup water and cook on medium-high heat for 3-5 minutes.
- Add salt and pepper to taste.
- Top with cilantro, green onion and squeeze of Sriracha when ready to serve.
- Enjoy!