Baked gizzard and heart pilaf

Name: Baked gizzard and heart pilaf
Ingredients: 500 g gizzards and hearts; 1500 ml water; 1 teaspoon salt for boiling; 1/2 teaspoon salt for the broth; 1/2 teaspoon ground pepper; 1 medium carrot (150 g); 1 medium bell pepper (150 g); 1 large onion (180 g); 250 g rice; 15 ml oil; 750 ml strained broth; 1/2 teaspoon Delikat (optional)

Meat - Baked gizzard and heart pilaf by Leontina D. - Recipia

Baked gizzard and heart pilaf for Easter is baked for 30 minutes after the meat has simmered in broth with vegetables. The rice absorbs the liquid and softens alongside the pieces of gizzard and heart. I choose small gizzards and score them just enough to open. Prep: 20 minutes. Cook: 75 minutes. Total: 95 minutes. Serves: 3. About 540 kcal and 34 g protein per serving.

Ingredients

500 g gizzards and hearts
1500 ml water
1 teaspoon salt for boiling
1/2 teaspoon salt for the broth
1/2 teaspoon ground pepper
1 medium carrot (150 g)
1 medium bell pepper (150 g)
1 large onion (180 g)
250 g rice
15 ml oil
750 ml strained broth
1/2 teaspoon Delikat (optional)

Preparation

1. Pat the gizzards and hearts dry with paper towels, remove the membranes and score them. Put them in a 3-liter pot with 1500 ml water and 1 teaspoon salt. 2. Simmer over medium heat for 45 minutes, skimming off the foam as needed. Add the washed and roughly chopped carrot, pepper and onion, then add 1/2 teaspoon salt, the pepper and, if you like, Delikat. The gizzards should soften and be easy to pierce with a fork. 3. Heat the oven to 180°C. Rinse the rice well and put it in a small ovenproof dish with 15 ml oil. Strain the broth and measure out 750 ml. Pour it over the rice so it covers it by about three finger-widths, then add the gizzards and hearts. 4. Bake the dish for 30 minutes at 180°C, until the rice has absorbed the broth and softened.

Notes

Serve the pilaf with beet salad. Choose well-cleaned gizzards, and cut very large ones in half before scoring them; their size affects how quickly they become tender. Long-grain rice keeps the grains more separate, while round-grain rice absorbs the liquid quickly and makes the pilaf stick together more. Adjust the salt after adding Delikat, since it can make the broth salty too; if the broth is too salty, dilute it with a little water before pouring it over the rice. Store the dish in the fridge for up to 3 days and add 1-2 tablespoons of water when reheating it, so it does not dry out.