Portobello Wild Rice And Gizzards Recipes
PORTOBELLO, WILD RICE, AND GIZZARDS
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.
Provided by CATBRT
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 270.3 calories, Carbohydrate 25.2 g, Cholesterol 172.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 3.6 g, Sodium 330.4 mg, Sugar 2.5 g
GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE
Steps:
- Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
- Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
- Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
- Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
PORTOBELLO, WILD RICE, AND GIZZARDS
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.
Provided by CATBRT
Categories Baked and Roasted Chicken
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 270.3 calories, Carbohydrate 25.2 g, Cholesterol 172.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 3.6 g, Sodium 330.4 mg, Sugar 2.5 g
PORTOBELLO, WILD RICE, AND GIZZARDS
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.
Provided by CATBRT
Categories Baked and Roasted Chicken
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 270.3 calories, Carbohydrate 25.2 g, Cholesterol 172.1 mg, Fat 8.6 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 3.6 g, Sodium 330.4 mg, Sugar 2.5 g
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