Savory Rice Stuffing Recipes

STICKY RICE STUFFING (A CHINESE-INSPIRED THANKSGIVING RECIPE)

Steps:

• Add rice and water to cover into a large bowl. Use your fingers to gently rinse the rice in a swirling motion, then drain the water. Add water to cover the rice with 1" (2 cm) of water. Soak at room temperature overnight. Drain thoroughly before cooking.
• Heat 1 cup of water in the microwave until hot. Add the dried shiitake mushrooms. Soak until the mushrooms turn soft, 15 to 20 minutes. Once done, squeeze the liquid out of the mushrooms into the soaking water. Slice the mushrooms thinly. Reserve the soaking water for cooking.
• Cut the rest of the ingredients while rehydrating the mushrooms.
• Heat the butter in a 4-quart dutch oven (or tight-sealing heavy pot) over medium heat. When the butter has melted, add the shallot and shiitake mushrooms. Cook, stirring frequently, until the onions turn golden and translucent, 6 to 8 minutes.
• Add the Chinese sausage. Cook and stir for 1 minute.
• Pour in the Shaoxing wine. Use your spatula to release any brown bits stuck on the bottom of the pan. Cook until the wine has evaporated completely.
• Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock and salt. Stir to mix well.
• Add the water chestnuts. Pour in the soy sauce and dark soy sauce. Gently stir a few times to mix the soy sauce.
• Cook until the liquid comes to a low simmer. Turn to very low heat and cover the dutch oven. Steam until the rice is cooked through, 20 to 25 minutes. Uncover the pan and taste the rice at the 20-minute mark. If the rice still has a bit of a raw texture, let it cook for another 5 minutes.
• Once done, uncover the pan and stir with a rice paddle or spatula to fluff the rice. Garnish the stuffing with sliced green onions.
• Serve hot as a side.
• This dish can be cooked 1 to 2 days in advance. Reheat it in the same dutch oven in a 350 ℉ (176 ℃) oven with the lid on until warm. You can reheat it in the microwave, too. To heat it evenly, be sure to stir the rice several times over the course of reheating.
• It's very likely that the sticky rice will stick to the bottom of the pot once you're done cooking. This is due to the starchy texture and the added soy sauce. To clean up the pot, add 2" (5 cm) of water to the pot and boil for 5 to 10 minutes, until the sticky rice can be lifted easily with a wooden spatula. Scrape off any stuck residue and rinse the pan using detergent.

WILD RICE STUFFING

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

RICE STUFFING

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
• Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

SAVORY RICE STUFFING

Steps:

• Cook rice as per package instructions using chicken stock instead of water. Keep additional stock for later if the stuffing is too dry. Fluff rice with a fork and set aside rice to cool a little. Do not use a sticky rice for this recipe.
• In a large skillet brown the bacon and remove to paper towel to drain. Retain about 4 tablespoons of bacon drippings to saute onion, carrots and celery. Cook until veggies are soft but not mushy. In a large bowl combine cooked veggies, bacon, rice, raisins, almond, cinnamon, salt and pepper. Amounts of salt vary greatly depending upon how salty the bacon is so taste before salting. If dish is too dry add some additional chicken stock. Place in baking dish, cover and bake at 350 for 20-25 minutes.