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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 270 Calories

Ingredients

• 1 cup grated Parmesan cheese
• 1 clove garlic, chopped
• 4 ½ cups water
• 1 tablespoon extra virgin olive oil
• 1 ½ cups uncooked wild rice
• ¼ cup sun-dried tomatoes
• ½ medium red onion, chopped
• 1 pound chicken gizzards
• 1 large portobello mushroom cap, chopped

Recipe Instructions

Step 1

Bake 20 minutes in the preheated oven, until bubbly.

Step 2

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

Step 3

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.

Step 4

Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice.

Step 5

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.