food Portobello, Wild Rice, and Gizzards recipe
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Portobello, Wild Rice, and Gizzards recipe
    6 servings

Ingredients:

  • 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

    Instructions:

  • 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.



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