GIZZARDS AND RICE

Gizzards and Rice image

Provided by TERRI OPGENORTH

Time 9h30m

Number Of Ingredients 15

2 c raw parboiled rice or combination of this and basmati and wild rice
1 stick butter
1/4 c cream sherry
1/4 c soy sauce
3 1/2 c gizzard cooking water/broth/stock
4 slice fresh ginger-chopped
4 clove garlic--chopped
3/4 tsp cumin
salt and pepper, depending on liquid used
3-4 c chicken gizzards and hearts
1 medium onion--chopped
1 lb fresh mushrooms--sliced
2 Tbsp chicken bouillion
1/2 c chopped parsley or cilantro
1/2 bunch green onions

Steps:

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..
5. Add rice after onions are beginning to soften.
6. Here I added some sweet red pepper for a little color.
7. Add mushrooms and cook until they are getting soft.
8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
9. Add to rice mixture, bring to a boil, cover and simmer.
10. Chop gizzards with a knife or food processor.
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.
13. When all is tender, stir in chopped parsley and sliced green onion if desired.