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* 1/4 teaspoon ground black pepper |
* 1/4 teaspoon ground black pepper |
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* 1 pound peeled and deveined shrimp |
* 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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− | Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned. |
+ | #Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned. |
+ | #Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes. |
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+ | #Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 20 minutes. |
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+ | #Brush with remaining wine mixture. Reduce heat to 375 degrees; cover and bake 30 minutes or until chicken is tender. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Dressing]] |
[[Category:Dressing]] |
Revision as of 11:04, 7 May 2006
Description
Makes 6 servings.
Ingredients
- 1 cup uncooked rice
- 2 tablespoons butter or margarine
- 1 pound chicken gizzards, finely ground or chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon chopped chives
- 3/4 teaspoon ground black pepper, divided
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/4 teaspoon rosemary
- 2 tablespoons white wine
- 2 1/2 to 3 pound broiler-fryer chicken, quartered
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
Directions
- Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned.
- Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Combine paprika, rosemary, wine and remaining 1/4 teaspoon pepper; brush on both sides of chicken.
- Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 20 minutes.
- Remove chicken from dish. Spoon dressing into dish; rearrange chicken on top of rice.
- Brush with remaining wine mixture. Reduce heat to 375 degrees; cover and bake 30 minutes or until chicken is tender.