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Kidneys Mushrooms And Brown Rice

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Ingredients
  Chicken stock/2 chicken bouillon cubes dissolved in 2 1/4 cups boiling water 2 1⁄4 Cup (36 tbs)
  Onion 1 Small, chopped
  Salt 2 Teaspoon
  Brown rice 1 Cup (16 tbs)
  Lamb kidneys 6
  Vinegar 1 Tablespoon
  Mushrooms 10 Medium
  Dried thyme 1 Pinch
  Shallots/2 green onions 6 , chopped
  Bay leaves 2
  Red wine 1⁄4 Cup (4 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Rice

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