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Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms
![Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms](https://static01.nyt.com/images/2011/11/08/health/well_veggie_stir/well_veggie_stir-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour 45 minutes, plus 3 days' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 1⅓cups long-grain brown rice
- 2⅔cups vegetable broth
- 1tablespoon soy sauce (low-sodium if desired)
- 1tablespoon Asian-style sesame oil
- ¾teaspoon salt
- ¼teaspoon ground white pepper
- 3tablespoons peanut or canola oil
- 1tablespoon minced ginger
- 1tablespoon minced garlic
- 4ounces fresh shiitake mushrooms, stems removed and caps cut into scant ¼-inch slices (about 2½ cups)
- 1cup red bell peppers cut into ¼-inch dice
- 1½cups cooked chestnuts, quartered
- ½cup roasted chopped pecans
- ¼cup chopped cilantro
- 1bunch scallions (about 1½ cups chopped)
Preparation
To Roast Chestnuts
- Step 1
Use the tip of a sharp paring knife to cut an X on the flat side of each chestnut. Put the chestnuts in a plastic container and put in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 degrees. Put the chestnuts on a jelly roll pan or baking dish, cut side up, and roast 20 minutes. Remove pan from the oven and allow chestnuts to cool until warm to the touch. Remove the shell and peel the chestnuts. Roasted chestnuts will keep in the refrigerator in a covered container for 2 to 3 days.
To Roast Pecans
- Step 2
Place pecans in an empty wok and stir-fry for 2 minutes over medium heat until the nuts are golden. The pecans can be roasted several days ahead.
To Prepare the Stuffing
- Step 3
In a 2-quart saucepan, bring the broth to a boil over high heat. Add the rice and return to a full boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, about 40 minutes. Turn off the heat and let stand 5 minutes. Fluff the rice, cover, and allow it to completely cool before refrigerating. Makes about 4 cups.
- Step 4
Combine the soy sauce and sesame oil in a cup. Combine the salt and pepper in a small dish.
- Step 5
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 tablespoons of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the ginger and garlic using a metal spatula to stir-fry no more than 10 seconds, until the ginger and garlic are fragrant. Add the mushrooms and bell peppers and stir-fry for 30 seconds, until all the oil is absorbed. Swirl in the remaining 1 tablespoon peanut oil, add the rice, and stir-fry for 1 minute, breaking up the rice with the spatula. Swirl in the soy sauce mixture, sprinkle with the salt mixture, and stir-fry for 1 minute, until well combined. Add the chestnuts, pecans and cilantro, and stir-fry for 1 minute, until heated through. Stir in the scallions.
- Advance preparation: The pecans and chestnuts can be made ahead, as can the brown rice, which will keep for three or four days in the refrigerator. The dish is best when made just before serving, but you could make it earlier in the day and refrigerate it. Then stir-fry in the wok with about a tablespoon of oil for just a few minutes until heated before serving.
Private Notes
Cooking Notes
This is delicious. Next time I’ll use 3 cups of broth to cook the rice and a teaspoon of salt in the stir fry.
This is wonderful...felt more like a fall-y fried rice to me than stuffing but still, it was very very good. I loved the sweetness the chestnuts provided, therefore, I wouldn't skip or sub them.
An excellent alternative to your classic stuffing. Great flavor! I used walnuts instead of chestnuts, which worked out well.
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