This is a family recipe from my sister’s sister-in-law. We enjoyed it so much at Katrina’s Thanksgiving feasts in years past that she shared the recipe (which originated with her late uncle). Here’s the basic recipe, with some modifications from us:
First, cook enough brown jasmine rice to yield 4.5 cups of cooked brown rice (you may need only 4 cups, but it’s good to have 1/2 cup additional in case the near-final dish is overseasoned). We do this in our rice cooker while preparing all other components.
Second, heat a large nonstick, deep frying pan with 1-2 tsp canola oil, then add 3/4 lb sausage (we use 2 raw links of Whole Foods spicy Italian chicken sausage, removed from casing), sauteeing on medium heat until browned. At this point add the following seasonings: 2 Tbsp dried parsley (we used 3 Tbsp fresh, minced parsley); 2 tsp dried sage (we used 2 large sage leaves, minced); 2 tsp rosemary (we used 1 Tbsp fresh sprigs, finely cut with kitchen shears and mashed in a mortar and pestle), 1 Tbsp dried thyme (we used 5 sprigs fresh, finely minced), and 2 tsp ground coriander (we forgot this, but it tasted fine). Saute until fragrant and sausage is fully cooked, then set aside in a bowl. Using the same large pan, add 1 Tbsp unsalted butter and at least 1 Tbsp olive oil and heat on medium until butter is melted. Add 1arge sweet onion (diced), 2-3 shallots (diced), and 6 stalks diced celery. Saute until translucent but still intact (not mushy). Season lightly with salt and black pepper.
Third, while the celery and onions are cooking, heat a separate large nonstick pan with 1 Tbsp unsalted butter and 1 Tbsp olive oil. Add 8 oz finely diced fresh shiitake mushrooms and 8 oz finely diced cremini mushrooms. (Mushrooms emit liquid, which is why it’s best to cook separately.) Cook mushrooms on medium until liquid has evaporated and mushrooms are nicely browned. Season lightly with salt and black pepper.
Fourth, add 4 cups cooked brown to rice to the onion/celery pan. Gently fold in the cooked sausage and mushroom.
At this point you can serve as is as a side dish, or you can prepare it as dressing:
Preheat oven to 350. Place the brown and sausage rice mixture in a lightly oiled casserole dish, cover with foil, then bake for 45 mins to 1 hour.
Cooking Adventures 