½sweet onion(chop ½ of an onion or a whole bulb of shallot)
1cupchicken gizzards (boil until tender then chop)
½lbground turkey(½lb to 1lb ground meat (ground beef, pork or chicken can be used))
2-½teaspoonkosher salt(add to taste)
3cupsuncooked white rice
6cupslow sodium chicken broth
Rice Cooker (Use as an alternate)
3cupsuncooked white rice(Jasmine, Basmati or any white rice)
3cupslow sodium chicken broth(measure using measurements inside of rice cooker)
2teaspoongrape-seed oil(extra virgin olive oil)
Saute Pan, Skillet, or Braiser
Chop onion, celery, and garlic. Set aside. Boil the chicken gizzards until tender. They will turn a dark brown color and should be tender when done. Remove from stove and drain. Then cut them up into small bite-sized pieces when they are warm enough to handle. Set aside.
Add olive oil to the pan. When hot, add the chopped onions, garlic, and celery and saute until onions become translucent, add the ground turkey and cook just until browned. Add all seasoning and chopped gizzards to the pan and mix until combined.
Rinse uncooked rice and add it to the same pan. Stir until well combined. Pour in the chicken broth and cover with a tight fitting lid. Bring to a gentle boil then lower heat to a simmer. If you need to check during this process, lift the lid quickly and close. Cook until rice is tender and liquid has evaporated.
When done, remove lid. The ingredients will look separated (as you can see from the last photo in the collage above the meat is on the outer edges of the pan). You will need to stir gently and fluff the rice. Feel free to garnish with the green part of a green onion.
Rice Cooker Method
Follow the instructions in the user manual for operating rice cooker. Also, use the measurements for how much rice you want to use according to the user manual.
Rinse uncooked rice with cool water. Follow steps 1-2 above. Then, place uncooked rice in rice cooker, add liquid and the meat mixture from steps 1-2. Then follow steps in user's manual for working rice cooker.
Then proceed to step 4 above.
Place uncooked rice in a fine mesh strainer and rinse under cool water.
Do not overcook or undercook rice.
As soon as the rice comes to a gentle boil, immediately lower it to a simmer (if not the liquid will evaporate too quickly and the rice will be uncooked and the bottom of the pan will scorch.
If you do not feel comfortable cooking rice on the stove-top, use a rice cooker instead.
If using a rice cooker, follow the instructions in the recipe card right before adding the rice to the skillet.
Do not skimp on the poultry seasoning.
Taste test along the way in case more kosher salt is needed add it.
Prep ingredients ahead before day of cooking if you'd like.