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Tuesday, October 23, 2018

Soul Food Magic

Janet Groene’s
Quick and Dirty, “Dirty” Rice

   Dirty Rice is a soul food favorite. It was once a dish prepared by the poor, who were given unwanted giblets and scraps from chickens prepared in the massa’s kitchen. Now it’s a beloved tradition served at family get-togethers in the South and in Harlem’s famous soul food restaurants.
    Here is our shortcut version. Yes, it’s OK to make it without chicken hearts and  gizzards, although they are tasty and traditional, If you’re using just livers,  cut them up and cut away any stringy parts. They’ll cook quickly and mash easily. If you’re also using heart and gizzards they should be ground up or chopped fine, then cooked until tender. Necks need to be cooked, then  deboned. Dirty Rice is usually made quite spicy but not everyone can take the heat, so pass hot sauce at the table.

2 slices thick bacon, cut up

1 pound chicken livers, cut up and trimmed OR
1 pound ground beef, fried out and broken up OR
1 pound bulk sausage, fried out and broken up

1 tablespoon minced garlic
2 ribs celery, diced
Large onion, diced
Medium green bell pepper, diced
1 tablespoon powdered chicken boullion
1 tablespoon dried, crumbled oregano
3 1/4 cups water
3 cups instant rice

Hot sauce such as Tabasco

    In a large skillet or saucepan fry out the bacon.  When the fat renders, keep stir-frying as you add the livers. When livers soften, mash them. If using ground beef or sausage, fry out and break up. Keep stir-frying to add, garlic, celery, onion and green pepper. Add water and bouillon.
    Bring to a boil, cover and reduce heat. Cover over low heat until vegetables are very tender. Stir in oregano and instant rice and proceed according to package directions.  (Brown rice takes longer than white.)  Pass the hot sauce. Makes 6 main dish servings.

See more of Janet Groene's RV-ready recipes at

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