Black Rice and Chinese Sausage Dressing

Wild rice stuffing is rarely anyone’s favorite on the Thanksgiving table. For this version, we swapped in nutty, chewy black rice, took a tip from fried rice and crisped it up in the pan, and added lap cheong, a cured Chinese pork sausage with a maple-y sweetness. (If you can’t find lap cheong, a maple-cured pork stick works as a substitute.) With crunchy peanuts, tender-juicy celery, and floral Fresno chiles to boot, it’s a riot of textures and sweet-and-savory flavors that still plays nice with the rest of the spread. Now that’s a side we can get behind for the holidays, or really, anytime of the year—especially when it’s topped with a fried egg.

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