Sticky Rice Stuffing

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Sticky Rice Stuffing

Sticky Rice Stuffing
3 cups Kitchen Basics Chicken Stock
2 tbsp. sesame oil
2 cups short grain rice
1/2 lb. ground pork
2 ea stalks celery chopped
2 medium carrots peeled and chopped
2 ea baby bok choy coarsely chopped (separate white bottoms from green leafy tops)
1 (8- oz.) can sliced water chestnuts drained and coarsely chopped
1 (3.2- oz.) package shiitake mushrooms chopped
1/3 cup each: soy sauce and dry sherry
3 tbsp. each: minced fresh ginger and chili garlic sauce
2 ea green onions sliced
Prep time: 30 minutes Cook time: about 30 minutes

Bring stock and sesame oil to a boil in a medium saucepan; add rice and bring back to a boil. Reduce heat and simmer, covered, for 20 minutes. While rice is cooking, cook pork in a large skillet until just a little pink remains. Add celery, carrots and white bok choy bottoms; cook for 10 minutes, stirring occasionally. Add vegetable mixture, cooked rice and remaining ingredients to a large bowl and stir well. Transfer to a 13-by-9-inch baking dish; cover and refrigerate if not serving immediately. Reheat, covered, in the microwave on HIGH for 5 to 10 minutes or until very hot.

Makes 10 to 12 servings.
Nutritional Information:
(based on 11): 300 calories, 15 g protein, 8 g total fat (2 g sat., 0 g trans), 42 g carbohydrate, 6 g fiber, 4 g sugar, 20 mg cholesterol, 890 mg sodium, 5.8 points


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