Shiitake Mushroom and Pork Sticky Rice
I heart sticky rice. It is delicious, easy to make in small batches, and tastes great reheated. This weekend I made a simple version with shallot oil, shitake mushrooms from the farmers market and ground pork. It was eaten instantaneously.
Serves 3-4 as a side dish
- A large, non-stick skillet or pan with cover
- 1 cup of sticky rice, soaked (see directions below)
- 1 pint of shitake mushrooms, cleaned and sliced into quarters
- 4 oz of ground pork (could substitute with chicken thigh or ground turkey, or leave out for a flavorful vegan/vegetarian option)
- 1 bunch of green onions diced, with whites and greens separated (as pictured below)
- 2-4 tablespoons of shallot oil
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1/2 cup of water
- salt and pepper to taste
- Soak rice in warm water for for at least 4 hours or overnight.
- Pour shallot oil into a hot pan on high heat.
- Add mushrooms to pan and cook for 2-3 minutes until softened and are beginning to brown.
- Add in pork; break up meat into pan with a spatula and saute for another 2-3 minutes or until it begins to brown and cook through.
- Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
- Carefully spoon pre-soaked rice evenly over your layer of pork and mushrooms. Pour water into pan, which should just be visible (and sizzling) on the side/corners of pan.
- Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutecs or until rice is completely cooked and all water has been absorbed by the sticky rice. Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.
- Add remaining green onion (diced green stalks), mix well, and serve. Makes a great side dish that can be prepared beforehand and warmed before serving.