Kidneys Mushrooms And Brown Rice Recipe
Ingredients
| 2 1/4 cups boiling chicken stock, or 2 chicken bouillon cubes dissolved in 2 1/4 cups boiling water | ||
| 1 small onion, chopped fine | ||
| Salt | 2 Teaspoon | |
| 1 cup raw brown rice | ||
| 6 lamb kidneys | ||
| Vinegar | 1 Tablespoon | |
| Mushrooms | 10 Medium | |
| Pinch of dried thyme | ||
| 6 shallots or 2 green onions, chopped fine | ||
| Bay leaves | 2 | |
| Red wine | 1/4 Cup (16 tbs) | |
Directions
To the boiling chicken stock, add the chopped onion, 1 teaspoon of the salt, and the brown rice.
Simmer for 30 minutes. (The rice will not be done; it will cook in the pot.)
Meanwhile cut the kidneys in half and remove the fat and tubes, then plunge into cold water containing the vinegar and soak for 15 minutes.
Presoak a clay pot, top and bottom, in water for 10 minutes.
Place the rice in the bottom of the presoaked pot, then add the kidneys, mushrooms, thyme, shallots, bay leaves, red wine, and remaining salt.
Cover the pot and set it in a cold oven.
Set the temperature at 450 degrees.
Cook for 45 minutes.
Simmer for 30 minutes. (The rice will not be done; it will cook in the pot.)
Meanwhile cut the kidneys in half and remove the fat and tubes, then plunge into cold water containing the vinegar and soak for 15 minutes.
Presoak a clay pot, top and bottom, in water for 10 minutes.
Place the rice in the bottom of the presoaked pot, then add the kidneys, mushrooms, thyme, shallots, bay leaves, red wine, and remaining salt.
Cover the pot and set it in a cold oven.
Set the temperature at 450 degrees.
Cook for 45 minutes.
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