Rice with Kidneys

Main Dishes | World cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with Kidneys

Ingredients

Beef Kidneys - 17.6 oz
Long-Grain Rice - 17.6 oz
Olive Oil - 5 tablespoons
Wheat Flour - 2 tablespoons
Port Wine - 6 fl oz
Butter - 1.4 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.