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Ingredients

• 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

Description

Thanks To Her Background In Vietnamese Cooking, Marcia Kiesel Loves The Texture Of Sticky Rice, Especially When It's Combined With Velvety Shiitake Mushrooms.

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