CAJUN DIRTY RICE
As I mentioned above, any sort of livers and naughty bits will work here. I normally use duck or goose giblets, but upland game bird giblets are excellent, as would ground deer liver and heart.
Provided by Hank Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Cook the rice as usual. Move the cooked rice to a sheet pan and lay it out to cool. You need to start with cool rice. And yes, you can do this step a day ahead if you want.
- If you are using gizzards, clean them of grit and that silver membrane and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat. Either finely grind or finely chop the livers.
- Heat the duck fat over medium-high heat and, when it is hot, add the ground gizzards and the chopped livers. Toss to coat in the fat and then let them sit a bit to develop a crust on the bottom of the pan. Stir only occasionally, as you want to develop a good crust. If your Cajun seasoning isn't salty, salt the meat now.
- Pour about 1/4 cup of the broth into the pan and use it to scrape up the browned bits on the bottom of the pan. Add the onion, peppers, celery and garlic. Mix to combine and Cook for a solid 3 to 5 minutes, until the vegetables are soft.
- Sprinkle over the oregano and the Cajun seasoning and let a crust form on the bottom of the pan again. When it does, add the rest of the broth and the rice and mix to combine. Scrape the bottom of the pan again. When the liquid has almost totally evaporated, mix in the green onions. You're ready when the liquid has all evaporated. Serve hot.
Nutrition Facts : Calories 256 kcal, Carbohydrate 41 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 36 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
DIRTY RICE
This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
- Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
- Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
DIRTY RICE
Steps:
- In a 2-quart saucepan, rinse rice with multiple changes of cold water until the water begins to turn clear. Drain rice well, return to saucepan, and cover with 2 cups (475ml) cold water along with a pinch of salt.
- Set saucepan over medium-high heat and bring to a boil, then reduce heat to low, stir rice once, cover, and cook for 15 minutes. Remove from heat. Let rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork; set aside to cool.
- Meanwhile, in a 10- or 12-inch cast iron or stainless-steel skillet, heat 1 tablespoon (15ml) oil over medium heat until shimmering. Add onion, bell pepper, and celery and season with salt. Cook, stirring often, until vegetables begin to soften and onion becomes slightly translucent, about 3 minutes. Stir in garlic and cook, stirring frequently to prevent scorching, for 1 minute longer.
- Add the ground meat or sausage, season lightly with salt, then increase heat to medium-high. Cook, stirring and breaking up chunks of meat with a wooden spoon, until meat is fully cooked and begins to brown in spots, 8 to 10 minutes. Remove from heat. Scrape vegetables and meat onto a heatproof platter and set aside.
- Wipe out skillet, add remaining 1 tablespoon (15ml) oil and heat over medium-high heat until shimmering. Add chicken giblets and season lightly with salt. Cook, stirring often, until they are fully cooked through and browned on all sides, about 10 minutes (you can check doneness by cutting a thicker piece of giblet in half). Remove from heat.
- Working in batches, if necessary, transfer giblets to food processor or blender and pulse, scraping down sides as necessary, until very finely minced and almost smooth, about 2 minutes. If you don't have a blender or food processor, you can very finely mince the giblets with a knife after letting them cool.
- Wipe out the skillet once more. Return vegetable-meat mixture and processed giblets to skillet. Set over medium heat and stir in black pepper, ground sage, paprika, and cayenne.
- Stir in rice and season with salt, if needed. Increase heat to medium-high and cook, stirring frequently, until all ingredients are incorporated and rice is fluffy and has taken on an even brown tint, about 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 977 kcal, Carbohydrate 36 g, Cholesterol 1100 mg, Fiber 2 g, Protein 94 g, SaturatedFat 13 g, Sodium 879 mg, Sugar 3 g, Fat 48 g, UnsaturatedFat 0 g
RICE WITH GIBLETS
Always present on the holiday tables in low country South Carolina where my husband grew up. I learned to make this from my mother-in-law. It's really tasty and a nice alternative to traditional dressing. And whenever we want homemade chicken salad, made with a while chicken we boil for the meat, we make this rice with the resulting broth and giblets. You can add pieces of cooked chicken, or not, as you like.
Provided by l0vetw0c00k
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring broth to boil over medium heat in heavy saucepan.
- Add uncooked rice, lower heat and cover, leaving lid slightly vented for steam to escape.
- Cook rice thoroughly, about 25-30 minutes.
- Taste for doneness.
- If still hard, add more broth or water and continue to simmer.
- Add chopped giblets and chopped hard boiled eggs.
- Season to taste.
Nutrition Facts : Calories 155.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 70.7, Sodium 275.4, Carbohydrate 26.3, Fiber 0.5, Sugar 0.4, Protein 5.9
RISOTTO WITH GIBLETS
Provided by Joyce Goldstein
Categories Chicken Rice Appetizer Sauté Rosh Hashanah/Yom Kippur Kosher Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
- Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
- Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
- Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
- Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
- Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately
RICE VEGETABLE SKILLET
"This is a favorite vegetable casserole of ours," writes Arlene Lee of Holland, Manitoba. "It's very filling served over rice, and the cheese gives the veggies extra flavor. Great warmed up the next day if any is left!"
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 459mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
DIRTY RICE STUFFING
Categories Rice Side Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the water is absorbed.
- In another heavy saucepan combine the giblets, the broth, 2 cups water, the parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes, or until the livers are just cooked through. Transfer the livers with a slotted spoon to a bowl, simmer the mixture for 30 minutes more, and strain the stock through a fine sieve into another bowl, reserving the giblets with the livers. Let the giblets cool, trim the kidneys, and remove the meat from the necks, discarding the skin and bones. Chop the giblets including the livers and return them to their bowl.
- In a heavy skillet, preferably cast-iron, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 30 minutes, or until it is the color of milk chocolate. Add the remaining onion, chopped, the bell pepper, and the celery and cook the mixture, stirring, until the vegetables are softened. Add the giblet stock, simmer the gravy for 30 minutes, and stir in the giblets. The rice and the giblet gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.
- In a large bowl combine well the rice, the gravy, the scallion greens, the cayenne, and salt to taste.
ITALIAN STYLE GIBLETS
This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.
Provided by Naturelover
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,.
- Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.
Nutrition Facts : Calories 615.6, Fat 37.9, SaturatedFat 8.3, Cholesterol 544.8, Sodium 700.9, Carbohydrate 15, Fiber 2.6, Sugar 4.6, Protein 42.9
SOUTHERN DIRTY RICE
This recipe has been passed down for generations.
Provided by Kathleen
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Pulse gizzards in food processor, then pulse livers.
- Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
- Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g
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