“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.” - by CATBRT
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 270 cal
- 14%
- Fat
- 8.6 g
- 13%
- Carbs
- 25.2 g
- 8%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
juneb
"I found it very dry when the rice was mixed with the sautéed meat and vegetables so I added a can of cream of mushroom soup and sour cream. Not a lot of flavor, but filling on a cold winter night...." See more"
RACHEL1070
"Way too much prep time. No taste whatsoever. There's alot of base missing here. I reached for the Chicken Sauce right away but that did not help. help. This would have done a lot better with a half po..." See moreund of bread crumbs in a turkey. Don't waste your time without serious modification."
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