kidneys and rice

Name: Kidneys and Rice
Prep time: 2 h 25 min
Cook time: 15 min
Yield: 4
Cuisine: English
Ingredients: 4 - kidneys,veal, pork or lamb; 3 tablespoon(s) cider vinegar; 1/2 cup(s) cooking oil; 1 large chopped onion; 1 teaspoon(s) chopped parsley; 1 teaspoon(s) chopped sweet basil; - salt, to taste; 4 tablespoon(s) butter; - cooked rice

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

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(1 rating)

yield 4 / 6

prep time 2 Hr 25 Min

cook time 15 Min

method Stove Top

Ingredients For kidneys and rice

4

kidneys,veal, pork or lamb
3 Tbsp

cider vinegar
1/2 c

cooking oil
1 lg

chopped onion
1 tsp

chopped parsley
1 tsp

chopped sweet basil
salt, to taste
4 Tbsp

butter
cooked rice

How To Make kidneys and rice

1
Cut skin and fat from kidneys, slice into rounds, marinate for two hours in oil, vinegar, and herb mixture. Reserve the marinade.

2
Melt 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.
3
Note: Kidneys toughen with long cooking. Serve on a bed of cooked rice. Pour some of the sauce over the rice.
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