Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken gizzards; or more |
| 2 \N | Chicken livers; or more |
| 2 tablespoons | Butter |
| ½ pounds | Ground beef |
| 1 medium | Onion; chopped |
| 1 \N | Red bell pepper; chopped |
| 2 \N | Stalks celery; chopped |
| 2 \N | Cloves garlic; pressed |
| ¼ teaspoon | Cayenne |
| 1 teaspoon | Salt |
| ½ teaspoon | Thyme leaves; dry |
| 2 cups | Water |
| 1 cup | Long grain rice |
| 4 \N | Green onions; chopped |
| ¼ cup | Parsley; chopped |
| \N \N | Red bell pepper |
Place the chicken gizzards in a small saucepan and add water. Bring to a boil, lower heat and simmer until tender (about 30 minutes). Heat the butter in a Dutch oven or heavy pot. Add the chicken livers and saute until cooked. Remove and reserve. Add the ground beef, onion, pepper, celery and garlic to the pot. Saute until the meat is no longer pink and the vegetables are tender. Chop the gizzards and livers until very fine (you may use a food processor with the steel blade). Add to the pot along with the cayenne, salt, thyme, water and rice. Stir to mix. Bring to a boil.
Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the chopped onions and parsley and let stand, covered, 10 minutes. Garnish with vertically sliced red bell pepper strips. Serve.
JOEL.EHRLICH@...
(JOEL EHRLICH)
REC.FOOD.RECIPES
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