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Photo of Rice stuffing with sausage and shiitake mushrooms by WW

Rice stuffing with sausage and shiitake mushrooms

3
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
10
Difficulty
Easy
To make this rice dish even more special, use homemade chicken stock for added richness and flavor. Also keep in mind that rinsing the rice is an important step. Simply put the rice in a bowl or fine-mesh sieve and wash in several changes of cold water. Drain the rice well before carefully adding it to boiling broth. We love how versatile this recipe is: White button mushrooms can be substituted for shiitake mushrooms, and you can also use chicken sausage instead of turkey. The dish is best when made just before serving, but you can make it a few hours ahead and reheat in a medium oven.

Ingredients

Fat free chicken broth

1½ cup(s)

Uncooked long grain brown rice

¾ cup(s), long grain, rinsed

Sherry (dry or sweet)

1 Tbsp, dry recommended

Less sodium soy sauce

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Peanut oil

3 Tbsp, or vegetable oil, divided

Uncooked onion

½ cup(s), chopped

Jarred minced garlic

1 Tbsp

Shiitake mushroom

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

Bell pepper

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

Carrots

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

Uncooked turkey sausage

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

Celery

1 cup(s), chopped, diced

Fresh parsley

½ cup(s), or cilantro

Instructions

  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. Combine sherry and soy sauce in a small cup. Combine salt and pepper in a small dish.
  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.

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