Gizzards And Rice - cooking recipe

Ingredients
    1 pound chicken gizzards
    1 cup instant brown rice
    1 tablespoon vegetable oil
    1 red onion, diced
    1 clove garlic, minced
    8 fresh mushrooms, chopped
    1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
    1 (1 ounce) envelope dry onion soup mix
    1 (14.5 ounce) can diced tomatoes, drained
    salt and pepper to taste
Preparation
    Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
    Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

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