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Portobello, Wild Rice, and Gizzards

Portobello, Wild Rice, and Gizzards
Portobello, Wild Rice, and Gizzards is a gluten free recipe with 6 servings. This main course has 411 calories, 27g of protein, and 19g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken gizzards, water, portobello mushroom cap, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

1
Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Ingredients you will need
WaterWater
RiceRice
Equipment you will use
PotPot
2
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.
Equipment you will use
Casserole DishCasserole Dish
OvenOven
3
Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes.
Ingredients you will need
WaterWater
Equipment you will use
PotPot
4
Drain, and dice.
5
Heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender.
Ingredients you will need
Sun Dried TomatoesSun Dried Tomatoes
Olive OilOlive Oil
MushroomsMushrooms
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
6
Mix in the cooked gizzards, and cook until lightly browned.
7
Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese.
Ingredients you will need
ParmesanParmesan
RiceRice
Equipment you will use
Casserole DishCasserole Dish
8
Bake 20 minutes in the preheated oven, until bubbly.
Equipment you will use
OvenOven
DifficultyExpert
Ready In1 h, 45 m.
Servings6
Health Score10
Gluten Free
DietsGluten Free
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