Davids Gizzards And Gravy Over Rice Recipes

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GIZZARDS AND RICE



Gizzards and Rice image

This flavorful dish of seasoned rice and Chicken gizzards make low fat protein a joy. A simple recipe for savory satisfaction.

Provided by Pam Rosterman

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 10

1 pound chicken gizzards
1 cup instant brown rice
1 tablespoon vegetable oil
1 red onion, diced
1 clove garlic, minced
8 fresh mushrooms, chopped
1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
1 (1 ounce) envelope dry onion soup mix
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste

Steps:

  • Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop 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 to taste.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 28.7 g, Cholesterol 236.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 25.7 g, SaturatedFat 1 g, Sodium 1110.4 mg, Sugar 5.1 g

CHICKEN GIZZARDS-N-GRAVY



Chicken Gizzards-N-Gravy image

Make and share this Chicken Gizzards-N-Gravy recipe from Food.com.

Provided by merlin71

Categories     One Dish Meal

Time 2h5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 lb chicken gizzard, with hearts is good
1 (10 1/2 ounce) can cream of mushroom soup
8 ounces fresh mushrooms (sliced or can use canned)
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon celery salt

Steps:

  • In a med frying pan place gizzards on med heat.
  • Add sliced mushrooms, onions, garlic powder and celery salt.
  • Add mushroom soup and cover.
  • Simmer for 2-3 hours or until the soup thickens to a thick gravy (may need to remove cover to allow soup to thicken).
  • Serve hot over noodles or rice.
  • Sometimes I eat them cold or slightly warm with saltine crackers.

Nutrition Facts : Calories 249.1, Fat 10.6, SaturatedFat 2.5, Cholesterol 185, Sodium 1081.2, Carbohydrate 18.3, Fiber 1.9, Sugar 6.1, Protein 21.9

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