| How To Cook: |
|
|
1. Unless your microwave oven has a slow-cooking speed, it is best to cook chicken giblets on your conventional burner.
|
2. Simmer in enough water to cover until tender. Use only the gizzards and hearts for this recipe. Drain and reserve the liquid, to be used as part of the chicken broth.
|
3. Melt the butter in a casserole. Stir in the pine nuts and rice and cook 5 minutes, uncovered, stirring occasionally. Add the raisins, giblets, broth, salt, and pepper.
|
4. Cook, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed. If more liquid is required, add as needed. Should cook about 15 minutes.
|
|
TIP:
|
|
Use long-grained rice when you want fluffy rice with each grain separate. The toasting of the rice in the butter before adding the liquid also insures fluffy rice. If you want rice that clings together, as in some Japanese dishes, use pearl rice or short grained rice. Place the casserole in a pie dish while cooking the rice so that, if the liquid boils over, it can be collected and returned to the casserole.
|
| |
|
