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!


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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

Directions Step-By-Step

1
Put the gizzards, hearts and bouillon in a saucepan and simmer until tender. Continue with recipe or refrigerate up to three days.
2
Heat butter in a 12' frying pan until bubbly. Add rice, onion,garlic and mushrooms and cook until onion is soft and rice is golden.
3
Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups. Add to rice mixture, bring to a boil, cover and simmer.
4
Chop 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.
5
When 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