Gizzards and Rice

TERRI OPGENORTH

By
@Terrio13

This is a favorite of my family except for my husband! We have it when he is gone mostly, but he is a good sport when I do make it and he is home for dinner!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
1 Hr
Cook:
4 Hr
Method:
Stove Top

Ingredients

2 c
raw parboiled rice or combination of this and basmati and wild rice
1 stick
butter
1/4 c
cream sherry
1/4 c
soy sauce
3 1/2 c
gizzard cooking water
4 slice
fresh ginger-chopped
4 clove
garlic--chopped
3/4 tsp
cumin
3-4 c
chicken gizzards and hearts
1 medium
onion--chopped
1 lb
fresh mushrooms--sliced
2 Tbsp
chicken bouillion
1/2 c
chopped parsley or cilantro
1/2 bunch
green onions

Step-By-Step

1Put the gizzards, hearts and bouillon in a saucepan and simmer until tender. Continue with recipe or refrigerate up to three days.
2Heat butter in a 12' frying pan until bubbly. Add rice, onion,garlic and mushrooms and cook until onion is soft and rice is golden.
3Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups. Add to rice mixture, bring to a boil, cover and simmer.
4Chop gizzards with a knife or food processor and add to rice when nearly done. stir together, you might have to add more gizzard water and butter if it seems dry.
5When all is tender in the pan stir in chopped parsley and sliced green onion if desired.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free, Wheat Free
Other Tags: For Kids, Heirloom