GIZZARDS AND RICE

Steps:

• 1. Place gizzards and hearts in slow cooker.
• 2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
• 3. Drain and reserve cooking water. Set gizzards aside to cool.
• 4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
• 5. Add rice after onions are beginning to soften.
• 6. Here I added some sweet red pepper for a little color.
• 7. Add mushrooms and cook until they are getting soft.
• 8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
• 9. Add to rice mixture, bring to a boil, cover and simmer.
• 10. Chop gizzards with a knife or food processor.
• 11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
• 12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
• 13. When all is tender, stir in chopped parsley and sliced green onion if desired.