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Mochi Rice Stuffing

Featured in the Honolulu Star-Bulletin on November 16, 2005.

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Ingredients:

Mochi Rice Stuffing

  • 2½ cups mochi rice
  • 2½ cups water
  • 6 large dried mushrooms, soaked
  • 3 slices bacon, chopped (for lower fat, use turkey bacon; for convenience, use 3/4 cup cooked bacon toppings available at grocery stores)
  • 1 cup chopped onions
  • ½ cup chopped green onion
  • ½ lb diced larp chong (Chinese sausage)
  • 1 cup chopped water chestnuts
  • 2 tablespoons chopped Chinese parsley
  • 2 teaspoons soy sauce
  • 1½ teaspoons salt
  • ½ teaspoon sugar
  • Dash of pepper

Directions:

  1. In a rice cooker or 2-quart saucepan, rinse rice; drain.
  2. Add water; soak for 1 hour.
  3. Cook rice until tender, about 20 minutes.
  4. Remove stems from mushrooms, chop caps.
  5. In a large saucepan, fry bacon until crisp, drain; stir in onions, green onion, larp chong and mushrooms.
  6. Cook until onions are clear.
  7. Add remaining ingredients in cooked rice.
  8. Mix gently.

Makes enough stuffing for a 12 to 14 pound turkey (about 12 servings).

Approximate nutrient analysis per serving based on 12 servings:
270 calories, 9 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 540 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g sugar, 8 g protein

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