gizzards and rice

How To Make gizzards and rice

• 
  1

  Place gizzards and hearts in slow cooker.
• 
  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.
• 
  3

  Drain and reserve cooking water. Set gizzards aside to cool.
• 
  4

  Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
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  5

  Add rice after onions are beginning to soften.
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  6

  Here I added some sweet red pepper for a little color.
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  7

  Add mushrooms and cook until they are getting soft.
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  8

  Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
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  9

  Add to rice mixture, bring to a boil, cover and simmer.
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  10

  Chop gizzards with a knife or food processor.
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  11

  Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• 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.
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  13

  When all is tender, stir in chopped parsley and sliced green onion if desired.
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