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Ingredients
1 Pound chicken gizzards
1 (14 1/2 ounce) Can chicken broth
1 1/2 Cups uncooked wild rice
4 1/2 Cups water
1 Pound chicken gizzards
1 Tablespoon extra virgin olive oil
1/2 Medium red onion, chopped
1/2 Cup celery, chopped
1 Large Portobello mushroom cap, chopped
1 Clove garlic, chopped
1/4 Cup sun-dried tomatoes
1 Cup grated Parmesan cheese
Instructions
Clean and cut gizzards into bite size pieces. Place gizzards in pressure cooker with chicken broth, bring to pressure and cook for 20 minutes, release pressure naturally and set aside.
Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
Preheat oven to 300�F. Lightly grease a medium casserole dish.
Heat olive oil in a skillet, and cook the onion, celery, mushroom, garlic, and sun-dried tomatoes until tender. Mix in the cooked gizzards, and cook until lightly browned. Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese.
Bake 20 minutes in the preheated oven, until bubbly.