Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms.More Mushroom Recipes
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.
This creamy rice dish helps soften the tannins in a left bank Bordeaux.