Kidneys, Mushrooms, and Brown Rice

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Preparation info

  • Serves

    2 to 3

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This virile dish is simple to prepare, and the brown rice takes on a surprisingly meaty flavor when steamed together with lamb kidneys. Don't be tempted to susbtitute white rice; it may stick to the pot and get mushy-besides, everybody knows that brown rice tastes better and is better for you.

The recipe calls for shallots, but you can substitute green onions. Shallots are not always available, and are expensive. We grow our own; they're as easy to raise as dandelions, and have it all over green onions in this and many other dishes.


  • 2ΒΌ cups boiling chicken stock, or 2 chicken bouillon cubes dissolved in 2ΒΌ cups boiling water
  • 1 small onion, chopped fine
  • 2 teaspoons salt
  • 1 cup raw brown rice
  • 6 lamb kidneys
  • 1 tablespoon vinegar
  • 10 medium-sized whole mushrooms
  • Pinch of dried thyme
  • 6 shallots or 2 green onions, chopped fine
  • 2 bay leaves
  • ΒΌ cup red wine


To the boiling chicken stock, add the chopped onion, 1 teaspoon of the salt, and the brown rice. Simmer for 30 minutes. (The rice will not be done; it will cook in the pot.)

Meanwhile cut the kidneys in half and remove the fat and tubes, then plunge into cold water containing the vinegar and soak for 15 minutes.

Presoak a clay pot, top and bottom, in water for 10 minutes.

Place the rice in the bottom of the presoaked pot, then add the kidneys, mushrooms, thyme, shallots, bay leaves, red wine, and remaining salt.

Cover the pot and set it in a cold oven.

Set the temperature at 450 degrees.

Cook for 45 minutes.

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