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Shiitake Sticky Rice

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


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  • Total Time:
  • Servings: 4

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  • 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


  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.

Suggested Pairing

This creamy rice dish helps soften the tannins in a left bank Bordeaux.

Contributed By Photo © Quentin Bacon Published February 2008

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