Rice Stuffing with Sausage and Shiitake Mushrooms

Total Time
1 hr 10 min
25 min
45 min
White button mushrooms can be substituted for shiitake.


fat free chicken broth

1½ cup(s)

uncooked long grain brown rice

¾ cup(s), long grain, rinsed (see note)*

sherry (dry or sweet)

1 Tbsp, dry recommended

low sodium soy sauce

1 Tbsp

table salt

¾ tsp

black pepper

¼ tsp

peanut oil

3 Tbsp, or vegetable oil, divided

uncooked onion(s)

½ cup(s), chopped

minced garlic

1 Tbsp

fresh shiitake mushroom

2 oz, stems removed, caps cut in ¼-inch slices (1 cup)

uncooked bell pepper(s)

1 cup(s), red, cut into 1/2-inch dice

uncooked carrot(s)

1 cup(s), cut into 1/4-inch dice

uncooked turkey sausage(s)

2 oz, cut to 1/4-inch dice (about 1/2 cup)**

uncooked celery

1 cup(s), diced

fresh parsley

½ cup(s), or cilantro


  1. 1. In a 1-quart saucepan bring broth to a boil over high heat. Add rice and return to a full boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 40 minutes. Turn off heat and let stand 5 minutes. Fluff rice, cover, and allow it to completely cool before refrigerating. Makes about 3 cups.
  2. 2. Combine sherry and soy sauce in a small cup. Combine salt and pepper in a small dish.
  3. 3. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 Tbsp of oil, add onion and garlic, using a metal spatula stir-fry 10 seconds or until fragrant. Add mushrooms, bell peppers, carrots and sausage, and stir-fry about 1 minute or until sausage is partially cooked. Swirl in remaining oil, add rice and celery, and stir-fry for 1 minute, breaking up rice with spatula. Swirl in sherry mixture, sprinkle with salt mixture, and stir-fry for 1 minute, until well combined. Add parsley and stir-fry for 1 minute, or until sausage is cooked through and rice is hot. Yields 1/2 cup per serving.
  4. Advance preparation: All ingredients can be prepped while rice is cooking. The rice will keep for three or four days in the refrigerator. The dish is best when made just before serving, but you can make it a few hours ahead and reheat in a medium oven.


To make this dish even more special, use homemade chicken broth for added richness and flavor. After cooking broth, refrigerate it several hours and remove any hardened fat on surface.*Rinsing the rice is an important step. To rinse, put it in a bowl and wash in several changes of cold water. Drain rice and carefully add it to boiling broth. **You can also use chicken sausage.

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