Vegetable Recipe
Dirty Rice
Dirty Rice:
Yield: 4 servings
4 tb Vegetable oil
2 tb Flour
1 lb Lean ground pork
1/2 lb Chicken livers, cleaned and
Coarsely chopped
1 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped celery
1/2 lb Chicken gizzards, cleaned
1 tb Creole seasoning
Salt and pepper
1/4 c Chopped parsley
1/2 c Finely-chopped green onions
4 c Cooked rice
In a small heavy saucepan heat 2 tablespoons of the oil over medium heat
and whisk in flour. Cook, whisking constantly, until roux thickens and
darkens to a mahogany color; do not let burn. When well-colored, remove
from heat. In a large heavy skillet heat remaining 2 tablespoons oil over
medium-high heat and brown ground pork, stirring and breaking up pieces.
Add chicken livers, onions, bell pepper and celery and cook, stirring
occasionally, until vegetables are tender.
Meanwhile, in a large pot bring gizzards and enough cold water to cover
(about 3 cups), to a boil over high heat. Boil until tender, about 30
minutes; drain, reserving stock and gizzards separately. Grind gizzards
in food processor and add to pork and vegetable mixture, with roux,
reserved stock and Creole seasoning; season to taste with salt and
pepper. Bring mixture to a boil, cover and reduce heat to simmering. Cook
about 30 minutes, until flavors are well-blended.
Before serving, add parsley, green onions and rice, mixing gently but
thoroughly to combine. Adjust seasoning to taste with salt and pepper and
serve immediately.
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