gizzards and rice

How To Make gizzards and rice

• 
  Step 1
  Place gizzards and hearts in slow cooker.
• 
  Step 2
  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.
• 
  Step 3
  Drain and reserve cooking water. Set gizzards aside to cool.
• 
  Step 4
  Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
• 
  Step 5
  Add rice after onions are beginning to soften.
• 
  Step 6
  Here I added some sweet red pepper for a little color.
• 
  Step 7
  Add mushrooms and cook until they are getting soft.
• 
  Step 8
  Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
• 
  Step 9
  Add to rice mixture, bring to a boil, cover and simmer.
• 
  Step 10
  Chop gizzards with a knife or food processor.
• 
  Step 11
  Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• Step 12
  You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
• 
  Step 13
  When all is tender, stir in chopped parsley and sliced green onion if desired.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!