Yield: 200 ½ hotel pan Portions: 9 Portion size: 4oz

INGREDIENTS:

Sweet potato, diced
8oz Candied chestnuts in syrup, diced 4oz (optional)
Shiitake, diced 2oz
Carrot, diced 2oz
Celery, diced 2oz
Green peas 2oz
Glutinous rice 1cup
Japanese short grain rice 1cup
Chicken stock 2½ cup
Butter 4oz
Mrs. Cubbison’s Dressing 6 oz. (1 bag)

Marinade
Soy sauce 2tbsp
Sake 1tbsp
Salt 1/2 tsp
Pepper 1/2 tsp

PROCEDURE:

1. Marinate all vegetables and chestnuts for 10 minutes.
2. Rinse the rice well to remove excess starch. Drain well.
3. Put vegetable mix and rice into the rice cooker. Add chicken stock. Turn the rice cooker on and let it cook.
4. Combine rice, butter, and 1 6oz. bag of Mrs. Cubbison’s dressing in a 2-quart pan. Drizzle the rest of the dressing over the top.
5. Bake at 400° F for about 15 minutes until browned.

Makes 6 –8 servings.