Rice with Kidneys
Main Dishes • World
Description
Rice with Kidneys
Ingredients
- Beef Kidneys 20 oz
- Long-Grain Rice 20 oz
- Olive Oil 5 tablespoons
- Wheat Flour 2 tablespoons
- Port Wine 5 fl oz
- Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the kidneys in advance. Remove all visible fat and membranes. Cut into small pieces. Remove all veins. Place in a colander, salt, and mix. Leave for 2 hours. Rinse well under cold water. Pat dry.
Step 2
Cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is tender. Drain the rice in a large colander and rinse well under cold water. Allow to drain and set aside.
Step 3
Make the sauce: heat the olive oil in a pot, stir in the flour, and cook, whisking, for 4-5 minutes until the flour begins to darken. Stir in the sherry and gradually add 600 ml of water while stirring. Add salt. Cook for 5 minutes, then add the pieces of kidneys and cook for another 4 minutes. Reduce the heat to low.
Step 4
Melt the butter in another pot, add the rice, salt, stir, and heat through. Transfer the rice to a ring mold, then invert it onto a warm serving plate. Place the kidneys with the sauce in the center.
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