In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
- Portion size 10 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
Place mushrooms in small bowl; cover with 2 cups (500 mL) warm water and let soak until plump, 30 minutes. Squeeze out water and reserve for another use. Cut mushrooms into 1/8-inch (3 mm) dice. Place in bowl and set aside.
In saucepan, bring 1 cup (250 mL) water to boil; add sausage, reduce heat and simmer until plump, 8 minutes. Transfer to cutting board and let cool; cut into 1/8-inch (3 mm) dice. Add to mushrooms.
Cut pork crosswise into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) dice. Add to mushroom mixture.
In large saucepan, bring 3-1/2 cups (875 mL) cold water to boil. Stir in glutinous and long-grain rice. Cover and reduce heat to low; simmer until tender and liquid is absorbed, about 20 minutes. Remove from heat; fluff with fork.
Meanwhile, in small bowl, stir together soy sauce, oyster sauce, wine and sesame oil; set aside. In large nonstick skillet, heat vegetable oil over medium heat. Add mushroom mixture, water chestnuts, green onions, garlic and soy sauce mixture; cook, stirring often, until pork is no longer pink inside, about 5 minutes. Add to rice; stir well. (Make-ahead: Transfer to microwaveable casserole dish; let cool for 30 minutes. Refrigerate until cold; cover and refrigerate for up to 24 hours. Reheat in microwave at High, stirring once, until heated through, about 5 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 833 mg
- Protein 13 g
- Calories 302.0
- Total fat 7 g
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 45 g
%RDI
- Iron 9.0
- Folate 6.0
- Calcium 2.0
- Vitamin C 3.0
