2 cups white rice, raw
1 lb turkey giblets, chopped fine
½ lb loose pork sausage
1 cup onion, chopped
½ cup bell pepper, chopped
½ cup celery, chopped
2 cloves garlic, chopped
½ cup fresh parsley, chopped
1 cup scallion tops
salt
pepper, to taste
Boil the giblets in a saucepan of salted water to cover until very tender.
Drain, reserving the liquid, and set the giblets aside.
Return the liquid to the saucepan, adding more water if necessary to make 4 cup.
Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender.
Set aside and keep warm. In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic.
Continue cooking on low heat, stirring occasionally, until all the vegetables are soft.
Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly.
If possible, add some drippings from the fowl or meat which you are serving.
Do not let parsley and scallion tops become scorched.
Sugar: 3g
:
Calcium: 97mg
Calories: 687kcal
Carbohydrates: 82g
Cholesterol: 418mg
Fat: 22g
Fiber: 3g
Iron: 9mg
Potassium: 713mg
Protein: 37g
Saturated Fat: 7g
Sodium: 540mg
Vitamin A: 16451IU
Vitamin C: 43mg
