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Kidneys and Rice

Russ Myers


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


★★★★★ 1 vote

4 / 6
2 Hr 25 Min
15 Min
Stove Top


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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
cooked rice

How to Make Kidneys and Rice


  • 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.

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About Kidneys and Rice

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

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