portobello, wild rice, and gizzards

Ingredients

• Servings: 6
• 1 1/2 cups uncooked wild rice
• 4 1/2 cups water
• 1 pound chicken gizzards
• 1 tablespoon extra virgin olive oil
• 1/2 medium red onion, chopped
• 1 large portobello mushroom cap, chopped
• 1 clove garlic, chopped
• 1/4 cup sun-dried tomatoes
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• place rice and water in a pot, and bring to a boil. reduce heat to low, cover, and simmer 45 minutes.
• preheat oven to 300 degrees f (150 degrees c). lightly grease a medium casserole dish.
• place gizzards in a pot with enough water to cover, and bring to a boil. cook 15 minutes. drain, and dice.
• heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. mix in the cooked gizzards, and cook until lightly browned. transfer mixture to the prepared casserole dish, and stir in the rice. top with parmesan cheese.
• bake 20 minutes in the preheated oven, until bubbly.