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Full Online Book HomeLearning KitchenRice - Dirty Rice By Mona M
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Rice - Dirty Rice By Mona M Post by :erikedin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3237

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Rice - Dirty Rice By Mona M

4 pounds raw rice
4 pounds red onions
1/4 cup shortening or bacon drippings
2 packages gizzards and livers
Salt to taste
5 cloves garlic
3 bunches green onions
2 pods red pepper
1/4 bunch parsley
9 cups water

Preheat oven to 350 degrees F.

Cook rice until almost done. Cut up red onions very fine and brown in shortening. Cut up giblets and put in with onions and cook until brown. Add garlic cut very fine. Chop green onions with tops and parsley, and add to the mixture along with the salt and red pepper and water. Pour over cooked rice.

When the water is absorbed, put in a large baking pan. Dot with butter and brown in 350 degree oven for 15 minutes.

Serves 30 - 40

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
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Rice - Side -  Dirty Rice By Pepe Rice - Side - Dirty Rice By Pepe

Rice - Side -  Dirty Rice By Pepe
1/2 pounds chicken gizzards defrosted, trimmed of excess fat and coarsely chopped 1/2 pounds chicken livers defrosted and coarsely chopped 2 medium onions, peeled and coarsely chopped 1 large green pepper, stemmed, seeded, deribbed and coarsely chopped 1/2 cup celery coarsely chopped 2 Tbsp olive oil 11/2 tsp salt 1/2 tsp freshly ground black pepper 1 cups uncooked long grained white rice, not converted variety 2 cups water 1/3 cups finely chopped fresh parsley Put the chicken gizzards, chicken liver, onions, green pepper, and celery through the finest blade of a food grinder. In a heavy 4 to 5 quart casserole,

Rice - Side -  Dirty Rice By Mimi Rice - Side - Dirty Rice By Mimi

Rice - Side -  Dirty Rice By Mimi
This was transcribed verbatim from a hand-written recipe by my great-aunt Nettie Zeringue, with a few annotations. 4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used); or 3 teaspoons Creole seasoning blend, plus 1 teaspoon salt 1 stick butter 2 cups converted rice 1 cup celery, chopped 2 cups onions, chopped 1 cup bell pepper, chopped 2 tablespoons garlic, minced 4 tablespoons parsley, chopped 1 quart water Chicken livers, gizzards, necks, wings, backs "If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as