css3 menu generator by Css3Menu.com

CyberCom™ :: Recipes :: Rice With Wine Kidney Sauce

England's classic... but with beer!

Rice With Wine Kidney Sauce

Rice With Wine Kidney Sauce

PREPARATION: 30 minutes
COOKING: 3 hours (kidney, sauce andrice)
TOTAL: 3 hour 30 minutes
PORTION(S): 6 servings



  1. Wash and cook the rice to taste in lightly salted water. Drain and let cool for recipe time.
  2. Rinse the kidneys well in cold water.
  3. In a large saucepan, cover the kidneys with cold water, add 1 tablespoon of white vinegar and bring to a boil. Discard the water and rinse the kidneys in cold water.
  4. Repeat the previous step 5 times, except that the last time no more vinegar is added.
  5. Grate each kidney around the core, avoiding touching the midribs. Set aside.
  6. In a thick, uncovered Presto®-style pot, preheat the oil and blanch the chopped onion.
  7. Reduce the heat to medium and add the grated kidneys. Cook for 5 minutes, stirring constantly.
  8. Add the wine and cook for 5 minutes, stirring constantly.
  9. Finally, add the tomato paste, tomato juice, salt and pepper. Cook for 30 minutes, stirring often.
  10. When serving, spread the rice on plates, make a shallow hole in the middle and add boiling kidney sauce. Serve immediately.
Leftover sauce can be stored in the fridge for about a week. Bring the remaining sauce portions to a boil and serve over the rice as directed in the last step above.

Home • Hosting • FAQ • Security • Sitemap • Search • Print •

Disclaimer | Privacy | Copyright © 1996-2024. CyberCom™.ca | Flag Counter