Kidneys Mushrooms And Brown Rice Recipe
Haven't tried this yummy Kidneys Mushrooms And Brown Rice recipe, yet? I am sure you will love it! This is the most comforting Main Dish recipe I have come across. In my estimation, if one is a chef, one needs to have a personal recipe of Kidneys Mushrooms And Brown Rice, just like I do.
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
2 teaspoons salt
1 cup raw brown rice
6 lamb kidneys
1 tablespoon vinegar
10 medium sized whole mushrooms
Pinch of dried thyme
6 shallots or 2 green onions, chopped fine
2 bay leaves
1/4 cup red wine
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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