Shiitake Sticky Rice

• 1 1/2 tablespoons vegetable oil
• 1 medium onion, cut into 1/4-inch dice
• 1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
• 2 Chinese sausages, cut into 1/4-inch rounds
• 1/4 cup dry white wine
• 1 1/2 cups Asian short-grain sticky rice, soaked overnight and drained
• 1 1/2 cups chicken stock
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon kosher salt
• 2 tablespoons chopped parsley

1. In a medium saucepan, heat the oil.
2. Add the onion and cook over moderate heat until softened, about 5 minutes.
3. Add the shiitake and cook, stirring occasionally, until softened, about 4 minutes.
4. Add the Chinese sausages and wine and bring to a boil over moderately high heat.
5. Stir in the rice, chicken stock, soy sauce and salt and bring to a boil, stirring a few times.
6. Cover the rice and cook over low heat until the stock is absorbed and the rice is tender, about 12 minutes.
7. Let the rice stand, covered, for 5 minutes, then stir in the parsley and serve.

vegetable oil, onion, shiitake mushrooms, chinese sausages, white wine, asian shortgrain, chicken stock, soy sauce, kosher salt, parsley

Taken from www.foodandwine.com/recipes/shiitake-sticky-rice (may not work)