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
- 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.
Ready Time: 1 hr 45 mins
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