Crispy Black Rice and Chinese Sausage Dressing

Name: Black Rice and Chinese Sausage Dressing
Yield: 8–10 servings as a side or 4–6 servings as a main
Ingredients: 2 red Fresno chiles, finely chopped; ¼ cup unseasoned rice vinegar; 2 Tbsp. white miso; 1 Tbsp. pure maple syrup; 7 Tbsp. neutral oil (such as grapeseed, canola, or vegetable), divided; 4 cups cooked black rice, chilled until cold (from 1½ cups raw); ½ tsp. kosher salt, plus more; 6 oz. Chinese sausages (lap cheong; about 6), thinly sliced on a diagonal; 3 celery stalks, sliced on a diagonal into ¼" pieces, plus leaves for garnish; 6 oz. shiitake mushrooms, stems removed, sliced ⅛" thick; ½ cup roasted salted peanuts, chopped

By Molly Baz

November 16, 2019

Photo by Emma Fishman, Food Styling by Pearl Jones

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.

Recipe notes

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