Southern Rice Dressing

Name: Southern Rice Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 large bell pepper, chopped; 710 milliliters broth from gizzards and livers; 118 milliliters dark brown roux; 4 stalks celery, chopped; 340 grams chicken gizzards, boiled and ground; 340 grams chicken livers, boiled and ground; 118 milliliters green onion, chopped; 340 grams ground pork sausage; 1 large onion, chopped; 118 milliliters parsley, chopped; 8 servings salt, pepper, and cayenne pepper to taste; 237 milliliters Mahatma® or Carolina® White Rice

Southern Rice Dressing might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 25g of protein, 20g of fat, and a total of 420 calories. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up celery, chicken gizzards, green onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Southern cuisine.

Instructions

* May be purchased in spice section of your grocery store. Prepare rice according to package directions. Set aside. While rice is cooking, brown sausage in large heavy skillet; add onions, celery, and bell pepper and cook until onions are transparent.

Ingredients you will need

Bell Pepper

Sausage

Celery

Onion

Rice

Equipment you will use

Frying Pan

Add gizzards and livers and continue to cook for 10 minutes.

Add broth, roux, salt and peppers and continue to cook over medium heat for 30 minutes. Fold in cooked rice.

Ingredients you will need

Cooked Rice

Peppers

Broth

Salt

Add green onions and parsley, stir gently.

Ingredients you will need

Green Onions

Parsley

Equipment

Frying Pan

Ingredients

Servings:

1large

bell pepper, chopped 710milliliters

broth from gizzards and livers 118milliliters

dark brown roux 4stalks

celery, chopped 340grams

chicken gizzards, boiled and ground 340grams

chicken livers, boiled and ground 118milliliters

green onion, chopped 340grams

ground pork sausage 1large

onion, chopped 118milliliters

parsley, chopped 8servings

salt, pepper, and cayenne pepper to taste 237milliliters

Mahatma® or Carolina® White Rice

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.