Ingredients
6 c. chicken broth
3 c. uncooked rice
1 c. chicken giblets
1/2 c. water
1 1/2 lb. pork sausage
3 garlic cloves, chopped
2 stalks celery, chopped
1 large onion, chopped
1 red pepper, chopped
salt to taste
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Cook rice in chicken broth until rice is done. Set aside. Cook giblets in 1/2 cup water until tender, then chop. Cook sausage in skillet. Remove from skillet and reserve drippings. Saute garlic, onion, bell pepper and celery about 7 minutes until tender. Add remaining spices. Combine all ingredients in large baking dish. Bake at 375° for 20 minutes.
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Perfect ice spheres — minimal surface area, maximum chill
Pre-seasoned rice vinegar — instant sushi rice, quick pickles
Non-stick rice paddle — fluff and serve rice without sticking