Sticky Rice with Carrots, Shiitake Mushrooms, and Peanuts
Long-grain glutinous rice, also known as sticky rice, is steamed rather than boiled, and has a chewy texture.
- 2 cups long-grain glutinous rice
- 1 oz. dried shiitake mushrooms
- 1 Tbs. toasted sesame oil
- 3 carrots, peeled and grated (1½ cups)
- ½ cup roasted peanuts
- 1 tsp. finely grated fresh ginger
- 3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
- 2 Tbs. low-sodium soy sauce
- 1 tsp. sugar
- 1 Tbs. vegetable oil
- Vegetarian furikake seasoning, such as Eden Shake, for sprinkling, optional
1. Soak rice in bowl of water overnight.
2. Place mushrooms in heat-proof bowl, and cover with 1 cup boiling water. Soak 1 hour. Drain, and finely chop. (Reserve liquid for another use.)
3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots; stir-fry 5 minutes. Stir in peanuts and ginger, and cook 1 minute more.
4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.
5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients. Sprinkle with furikake, if using, and serve warm.
December 2011 p.47