Gizzards And Rice Recipe

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This is a Southern recipe that can be served as the main course or as a side dish with a light main course. This is not ideal for those who are repulsed by organ meat as many people are. If serving to a large crowd, be sure to have another choice.

• 1 pound chicken gizzards
• 1 cup instant brown rice
• 1 tablespoon vegetable oil
• 1 diced red onion
• 1 minced clove of garlic
• 8 fresh chopped mushrooms
• 1-1/2 cup chicken stock
• 1 envelope dry onion soup mix
• 14 ounce can diced tomatoes
• 1 tbsp salt
• 1/2 tbsp black pepper

Place chicken gizzards in a large saucepan with enough water to cover them. Cover with a lid and bring to a boil. Boil over medium-high heat for 10 minutes. Scoop out the gizzards and place on a cutting surface. Reserve the water. Chop gizzards into bite size pieces. Cook rice according to package directions using gizzard water.

Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper.

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