Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

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Recipe Summary

cook:
1 hr 30 mins
total:
1 hr 45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.

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  • 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.

Nutrition Facts

270 calories; protein 24.3g; carbohydrates 25.2g; fat 8.6g; cholesterol 172.1mg; sodium 330.4mg. Full Nutrition
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