Gizzards and Rice
By
TERRI OPGENORTH
@Terrio13
6
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:
★★★★★ 3 votes5
Comments:
Serves:
6
Prep:
1 Hr
Cook:
8 Hr 30 Min
Method:
Stove Top
Ingredients
-
2 craw parboiled rice or combination of this and basmati and wild rice
-
1 stickbutter
-
1/4 ccream sherry
-
1/4 csoy sauce
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3 1/2 cgizzard cooking water/broth/stock
-
4 slicefresh ginger-chopped
-
4 clovegarlic--chopped
-
3/4 tspcumin
-
·salt and pepper, depending on liquid used
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3-4 cchicken gizzards and hearts
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1 mediumonion--chopped
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1 lbfresh mushrooms--sliced
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2 Tbspchicken bouillion
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1/2 cchopped parsley or cilantro
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1/2 bunchgreen onions
How to Make Gizzards and Rice
- Place gizzards and hearts in slow cooker.
- Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
- Drain and reserve cooking water. Set gizzards aside to cool.
- Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
- Add rice after onions are beginning to soften.
- Here I added some sweet red pepper for a little color.
- Add mushrooms and cook until they are getting soft.
- Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
- Add to rice mixture, bring to a boil, cover and simmer.
- Chop gizzards with a knife or food processor.
- Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
- You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
- When all is tender, stir in chopped parsley and sliced green onion if desired.
About Gizzards and Rice
Course/Dish: Chicken Casseroles
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free Wheat Free
