Thanksgiving – the gathering of loved ones, the expressing of gratitude, the stuffing of food!
Did you, like me, abandon your calorie count and gorge yourselves at your spectacular Thanksgiving Feast? Are you as tired of leftovers as I am? Does your stomach groan when it hears the words “Gravy”, “Gratin”, and “Casserole”?
If so, I thought I’d spare you all the recipes of the fluffy sweet potato souffle and the cheesy eggplant zucchini gratin and post a dish that is still related to this holiday, but may not have been on your Thanksgiving table.
Chinese Sticky Rice (also known as Nuo Mi Fan) has been a tradition in my family since well as long as I can remember. Instead of the traditional bread cubes or cornbread, we make our stuffing with good old rice! What’s not to love? It’s a dish that’s aromatically fragrant, infused with ingredients that trigger your “umami” tastebuds, and a refreshingly healthy choice next to all the bubbling cheese and sugary pies. I’ll admit, it’s a time consuming recipe, but worth every minute. AND it’s not just for Thanksgiving, which means you can enjoy it…right now (or more accurately in 3 hours)!
What You’ll Need:
- 3 cups short grained sticky rice
- 2 cups veggie broth
- 1 handful chinese black mushrooms (soaked in water until soft), sliced
- 3-4 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp chili sauce
- 1 cup Morningstar veggie sausage crumbles
- 1 cup of frozen mixed corn/peas/carrots (or you can use fresh ones)
- 1 handful cilantro, chopped
- salt & pepper to taste
- canola oil (to cook with)
- Soak the sticky rice in cold water for 2 hours (make sure water completely covers the rice by at least 1 inch in excess).
- Indulge yourself and catch up on some blog reading or tv shows while rice is soaking
- In a frying pan or wok, heat up some canola oil and throw in the sliced mushrooms and Morningstar crumbles adding in just a tad bit of soy sauce and salt & pepper. Stir fry until you can smell the aroma of the black mushrooms.
- Add in the corn/peas/carrots/veggie mix and continue to stir fry for a couple minutes
- Drain the sticky rice and add to the pan/wok.
- Stir in the remaining soy sauce, sesame oil, chili sauce, and half of the cilantro until rice is well coated and mixed
- Now, add the veggie broth, making sure rice is mostly covered. Turn the heat to medium low, cover with a lid, and let simmer for 30 minutes.
- When the rice is done, all liquid should be absorbed and it should have a soft, sticky consistency.
- Next, mix everything up again, add in any last minute flavoring, garnish with the rest of cilantro, and…Bon Appetit!
- Like fried rice, you can add in any of your favorite ingredients. I’d advise that the black mushroom remain a staple because it adds so much flavor but here are some other suggestions: Water chestnuts, bamboo shoots, snow peas, cabbage, spinach, hard tofu cubes, leeks.
- Feel free to add in other spices and flavors that strike your fancy, like curry, five spice, oyster sauce, or sweet chili sauce.
- Take some seaweed wrappers and wrap them inside like sushi for a twist
- Wrap them in some spring roll wrappers and you’ll have yourself a Chinese burrito!
- If you’re in the mood for something sweet instead, simply swap the soy sauce and savory ingredients for agave infused water and raisins, dates, and red bean paste.
And if you’ve made it this far down, I’d like to express my deepest Thanksgiving thanks to all of you! The support I’ve gotten and the friendships I’ve made through this blog has added so much flavor and excitement to my life. So I’m passing on this 09 blog appreciation award to all of you before 2009 ends! Thanks to Kristy for passing this along to me. Kristy’s enthusiasm in the kitchen and her effervescent personality is just infectious. She has been such an inspiration and her blog is full of delights and surprises, so give it a visit if you haven’t yet!
I also received this awesome Peas Love Carrots award from Mathea. Mae is a truly original artist and total trendsetter, even though she emphasizes that she is not “hip”. Her ideas are astonishing, her writing is whimsical, and her creations are imaginatively exceptional. I’m hoping she won’t get mad at me for not 100% following the rules and posting 7 odd facts about me. I’ve already done that and I’m afraid posting 7 more will really make all of you wonder if I’m quite right in the head. However, I will pass on the blog love to people I haven’t had a chance to pass on an award yet.
- Kristy @ My Little Space - I think the above says it all!
- Sanjana @ Ko Rasoi This is a girl who knows how to make extraordinary food and has a warm personality to match
- Noelle @ A Singer In the Kitchen Someone who shares my predicament/adventure of having a carnivorous man in the house
- Rochelle @ Acquired Flavor Delicious and original recipes, complemented with mouthwatering drool-inducing photos
- Divina @ Sense and Serendipity Stumble upon some serendipitous posts on nutritious dishes – you’ll be happy you did!
- Penny @ Jeroxie Her posts will make you feel like you are right there living through all her adventures
- Joy @ joylicious Make some discoveries in the joy of food!