Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sticky Rice Stuffing with Squash and Chestnuts
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- Level: Easy
- Total: 1 hr 45 min (plus 8 hr soaking)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 20 mg
- Sodium
- 535 mg
This recipe is a riff on Chinese sticky rice, but baked in the oven for the crispy top everyone loves in a stuffing. We add chestnuts and butternut squash to make it the perfect but unexpected addition to your holiday table. Make sure you don’t forget to soak the sticky rice at least eight hours before steaming it for evenly tender grains.
- Level: Easy
- Total: 1 hr 45 min (plus 8 hr soaking)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 414
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 20 mg
- Sodium
- 535 mg
Ingredients
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Directions
- Put the sticky rice in a large bowl and cover with cold water by 2 inches. Soak in the refrigerator at least 8 hours or overnight.
- Drain the rice well. Set a large bamboo or other steamer over a pan of simmering water and line with a double thickness of cheesecloth. Spread the rice in the steamer and steam until the grains are just cooked, 30 to 40 minutes. Fluff with a fork and set aside.
- Preheat the oven to 400 degrees F. Stir the soy sauce, rice wine, sesame oil and sugar together in a small bowl and set aside.
- Heat a 12-inch braiser or cast-iron skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the butternut squash, season with 1/2 teaspoon salt and cook, stirring, until the edges are browned, 3 to 4 minutes. Add the Chinese sausage and cook until it begins to crisp, about 2 minutes. Add the white and light green scallion parts, ginger and garlic and cook until sizzling, about 30 seconds. Add the chestnuts and stir to coat.
- Add the butter to the pan and let melt, then add the cooked rice and season with 1/2 teaspoon salt. Stir-fry until the rice is hot and the mixture is evenly combined, about 1 minute. Stir in the soy sauce mixture and chicken broth until combined; bring to a simmer. Transfer to the oven and bake until the squash is tender and the rice is crisp on top, 20 to 25 minutes. Top with the dark green scallion parts.
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