Portobello, Wild Rice, and Gizzards
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Description
Fresh portobello mushroom sauteed with chicken gizzards and baked with wild rice - outstanding family recipe. If you need to cut down the time involved, use instant wild rice.
Ingredients
- 1 ½ cups uncooked wild rice
- 4 ½ cups water
- 1 pound chicken gizzards
- 1 tablespoon extra virgin olive oil
- ½ medium red onion, chopped
- 1 large portobello mushroom cap, chopped
- 1 clove garlic, chopped
- ¼ cup sun-dried tomatoes
- 1 cup grated Parmesan cheese
Directions
- 1. Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
- 2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.
- 3. Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice.
- 4. 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.
- 5. Bake 20 minutes in the preheated oven, until bubbly.
Nutrition Facts
serving: 6 servings
calories: 270.3 kcal
carbohydrates: 25.2 g
protein: 24.3 g
saturated fat: 3.6 g
cholesterol: 172.1 mg
sodium: 330.4 mg
fiber: 2.5 g
sugar: 2.5 g
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