Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms

Name: Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms
Total time: 1 h 45 min
Yield: 8 servings.
Ingredients: 1 1/3 cups long-grain brown rice; 2 2/3 cups vegetable broth; 1 tablespoon soy sauce (low-sodium if desired); 1 tablespoon Asian-style sesame oil; 3/4 teaspoon salt; 1/4 teaspoon ground white pepper; 3 tablespoons peanut or canola oil; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 4 ounces fresh shiitake mushrooms, stems removed and caps cut into scant 1/4-inch slices (about 2 1/2 cups); 1 cup red bell peppers cut into 1/4-inch dice; 1 1/2 cups cooked chestnuts, quartered; 1/2 cup roasted chopped pecans; 1/4 cup chopped cilantro; 1 bunch scallions (about 1 1/2 cups chopped)

By Tara Parker-Pope

Total Time: 1 hour 45 minutes, plus 3 days' refrigeration
Rating: 5(22)
Notes: Read community notes

The brown rice is cooked in vegetable broth to infuse it with more flavor. It needs to be cooked in advance and chilled before stir-frying. Hot rice is too moist to stir-fry and results in gummy rice. You can buy cooked chestnuts in a jar, but I prefer the taste of fresh roasted chestnuts.

Featured in: Six Steps to a Thanksgiving Stir-Fry

Learn: How to Make Rice

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Ingredients

Yield:8 servings.

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)

Ingredient Substitution Guide

Preparation

To Roast Chestnuts
1. 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
1. 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
1. 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.
2. Step 4
  Combine the soy sauce and sesame oil in a cup. Combine the salt and pepper in a small dish.
3. 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.

Tip

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.

Ratings

5 out of 5

22 user ratings

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Maria3 years ago

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.

Anika4 years ago

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.

Russell5 years ago

An excellent alternative to your classic stuffing. Great flavor! I used walnuts instead of chestnuts, which worked out well.

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