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Full Online Book HomeLearning KitchenRice - Side - Dirty Rice By Pepe
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Rice - Side -  Dirty Rice By Pepe Post by :spearce000 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3511

Click below to download : Rice - Side - Dirty Rice By Pepe (Format : PDF)

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, heat the olive oil over moderate heat until a light haze forms above it. Add the ground chicken mixture, stir in the salt and black pepper, and reduce the heat to low. Stirring occasionally, cook uncovered for about 1 hour, or until the bits of chicken are richly browned.

Meanwhile, place the rice in a heavy 1 quart pot, stir in the water. Bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 20 to 25 minutes, or until the rice has absorbed all the liquid in the pan and the grains are tender. Remove the pan from the heat and let the rice rest, still tightly covered, for 10 minutes or so.

When the chicken mixture has cooked its allotted time, fluff the rice with a fork and add it to the casserole. With the fork, toss the rice and chicken mixture together gently but thoroughly. Season to taste and stir in the parsley. Mound the dirty rice on a heated platter or in a heated serving bowl and serve at once.
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Rice - Dolmathes-stuffed Grape Leaves Rice - Dolmathes-stuffed Grape Leaves

Rice - Dolmathes-stuffed Grape Leaves
Yield: 4 1 1/2 pounds onions 1 cup olive Oil 1 3/4 cup rice 1/2 cup parsley 2 tbl. dill 1/2 teaspoon mint 2 lemons, juiced 1-2 tbl. pine nuts 1 jar grape leaves Garnish: lemon wedges From J.R. Brimmer III Preheat oven to 375° F.Sauté onions in olive oil. Add rice and brown lightly. Cook rice according to directions with half the lemon juice. Add dill, mint, parsley, and pine nuts. Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of rice mixture on dull side folding in sides and rolling up leaves.

Rice - Dirty Rice By Mona M Rice - Dirty Rice By Mona M

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