Rice stuffing with sausage and shiitake mushrooms
Fat free chicken broth
Uncooked long grain brown rice
¾ cup(s), long grain, rinsed
Sherry (dry or sweet)
1 Tbsp, dry recommended
Low sodium soy sauce
3 Tbsp, or vegetable oil, divided
½ cup(s), chopped
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
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)
1 cup(s), diced
½ cup(s), or cilantro
- 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.
- Combine sherry and soy sauce in a small cup. Combine salt and pepper in a small dish.
- 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.
- Advance preparation: All ingredients can be prepped while rice is cooking. The rice will keep for three or four days in the refrigerator.