I made a chicken broth with water and some Korean chicken dashi powder. Not quite homemade but it will do in a pinch for this dish. Altogether it was about 7 cups of broth. I chopped up a medium onion and sauteed it in a hot pan with olive oil. Once they were softened I added about 2.5 cups of Korean rice. I use this rice for everything. It has a fair amount of starch which lends itself well to risotto if you don't rinse it. I tossed in the rice, some chopped garlic and some sliced fresh sage. I started slowly adding the broth with stirring over the next 15 minutes. I added some frozen peas for a touch of sweetness and color and added a pound of the chicken sausage. Cooking was continued for another 5 minutes or so until the rice was the perfect texture - not too soft and not to crunchy. It was nicely savory and really filling
Happy Thanksgiving!! - I hope you all have a wonderful Thanksgiving Day feast and enjoy spending time with your loved ones – Cheers!
1 day ago