Crispy Black Rice and Chinese Sausage Dressing

Name: Black Rice and Chinese Sausage Dressing
Yield: 8–10 servings as a side or 4–6 servings as a main
Ingredients: 2 red Fresno chiles, finely chopped; ¼ cup unseasoned rice vinegar; 2 Tbsp. white miso; 1 Tbsp. pure maple syrup; 7 Tbsp. neutral oil (such as grapeseed, canola, or vegetable), divided; 4 cups cooked black rice, chilled until cold (from 1½ cups raw); ½ tsp. kosher salt, plus more; 6 oz. Chinese sausages (lap cheong; about 6), thinly sliced on a diagonal; 3 celery stalks, sliced on a diagonal into ¼" pieces, plus leaves for garnish; 6 oz. shiitake mushrooms, stems removed, sliced ⅛" thick; ½ cup roasted salted peanuts, chopped

By Molly Baz

November 16, 2019

Photo by Emma Fishman, Food Styling by Pearl Jones

Wild rice stuffing is rarely anyone’s favorite on the Thanksgiving table. For this version, we swapped in nutty, chewy black rice, took a tip from fried rice and crisped it up in the pan, and added lap cheong, a cured Chinese pork sausage with a maple-y sweetness. (If you can’t find lap cheong, a maple-cured pork stick works as a substitute.) With crunchy peanuts, tender-juicy celery, and floral Fresno chiles to boot, it’s a riot of textures and sweet-and-savory flavors that still plays nice with the rest of the spread. Now that’s a side we can get behind for the holidays, or really, anytime of the year—especially when it’s topped with a fried egg.

Recipe information

Yield
8–10 servings as a side or 4–6 servings as a main

Ingredients

2 red Fresno chiles, finely chopped

¼ cup unseasoned rice vinegar

2 Tbsp. white miso

1 Tbsp. pure maple syrup

7 Tbsp. neutral oil (such as grapeseed, canola, or vegetable), divided

4 cups cooked black rice, chilled until cold (from 1½ cups raw)

½ tsp. kosher salt, plus more

6 oz. Chinese sausages (lap cheong; about 6), thinly sliced on a diagonal

3 celery stalks, sliced on a diagonal into ¼" pieces, plus leaves for garnish

6 oz. shiitake mushrooms, stems removed, sliced ⅛" thick

½ cup roasted salted peanuts, chopped

Preparation

Step 1
Whisk chiles, vinegar, miso, maple syrup, and 1 Tbsp. oil in a small bowl to combine; set aside until ready to use.
Step 2
Heat 2 Tbsp. oil in a large (at least 10") nonstick skillet over medium until shimmering. Add chilled rice and press into a flat, even layer. Cook, undisturbed, until underside is very crisp (take a peek and give it a feel; it should be crackly), 7–8 minutes. Break it up into a few large pieces, turn, and continue to cook until crispy all over, 3–4 minutes longer. Season rice with salt, then toss to break up crispy bits. Transfer to a large bowl.
Step 3
Cook sausages, sliced celery, and 1 Tbsp. oil in same skillet over medium heat, stirring occasionally, until sausage and celery begin to brown in some parts, and celery is crisp-tender but not floppy, 3–4 minutes. Transfer sausage mixture to bowl with rice.
Step 4
Heat remaining 3 Tbsp. oil in same skillet over medium until very hot, about 1 minute. Add mushrooms and toss once or twice to coat in oil. Season mushrooms with ½ tsp. salt and cook, undisturbed, until browned underneath, 4–5 minutes. Toss and continue to cook, tossing occasionally, until softened and browned in more places, 3–4 minutes longer.
Step 5
Return rice mixture to skillet and cook, tossing occasionally, until warmed through, about 1 minute. Remove skillet from heat, stir in rice vinegar dressing and peanuts, and toss again to coat. Taste and season with more salt if needed.
Step 6
Transfer rice mixture to a platter. Garnish with celery leaves.

TagsStuffing Sausage Meat Shiitake Mushroom Mushroom Vegetable Rice Rice & Grains Fall Side Main Dairy Free Thanksgiving Dinner Bon Appétit

Recipe information

Ingredients

Preparation

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Recipe notes