Kidneys and Rice

Russ Myers

By
@Beegee1947

In England and several other Countries, this recipe is considered a delicacy.

Rating:
★★★★★ 1 vote
Serves:
4 / 6
Prep:
2 Hr 25 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

4
kidneys,veal, pork or lamb
3 Tbsp
cider vinegar
1/2 c
cooking oil
1 large
chopped onion
1 tsp
chopped parsley
1 tsp
chopped sweet basil
salt, to taste
4 Tbsp
butter
cooked rice

Step-By-Step

1Cut skin and fat from kidneys, slice into rounds, marinate for two hours in oil, vinegar, and herb mixture.
Reserve the marinade.
2Melt four tablespoons butter in skillet and saute the kidney slices quickly. ( Just brown, do not cook any longer).
Reduce heat, adding three tablespoons of reserved marinade and cook an additional 10 minutes longer.
3Note: Kidneys toughen with long cooking.

Serve on a bed of cooked rice.
Pour some of the sauce over the rice.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Lamb
Regional Style: English
Other Tag: Quick & Easy