- 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
- 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.
09/15/2019
recipepes.com
portobello, wild rice, and gizzards, recipe
PT15M
PT1H
5
455 calories
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