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Meat, Northern, Eastern and Western France

Veal kidneys with Dijon mustard and rice

Veal kidneys with Dijon mustard and rice are a traditional French dish for 4 people, ready in 35 minutes, medium difficulty, around €3.90 per person. The key to success is cooking the kidneys quickly and never letting them boil in the sauce, so they stay tender.

Tonight we're heading to Burgundy with tender veal kidneys, a Dijon mustard sauce, and rice to soak it all up.

Veal kidneys with Dijon mustard and rice
Total time
35 min
Difficulty
Medium
Cost per person
€3.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Veal kidneys have a firm, slightly springy texture, quite different from regular meat, with a mild tangy flavor that Dijon mustard softens without hiding it. The sauce, creamy and sharp, coats the rice and creates a contrast between meat with real character and a soft side that soaks up every drop.

This is a dish for a relaxed Sunday or a slower weeknight, perfect for two curious adults rediscovering a French classic or for guests who appreciate well cooked offal. The kidneys need real attention during cooking, but everything else moves fast once the rice is on.

The ingredients

4 people

Butcher

  • Veal kidneys 4

Fruits and vegetables

  • Shallots 3
  • Parsley 4 sprigs

Pantry

  • Dry white wine 15 cl
  • Dijon mustardoften in the pantry 2 tbsp
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 30 g

Allergens Lactose, Mustard

The step by step recipe

  1. Remove the thin membrane and the core of fat from the kidneys, then cut them into even strips.

    Soak them for 10 minutes in a bit of milk, it softens their tangy flavor.

  2. Cook the rice in a large pot of salted water, drain it, and keep it warm. 11 min

    Taste a grain before draining, it should still be slightly firm.

  3. Brown the kidneys over high heat in the butter, two minutes on each side, then set them aside on a plate. 4 min

    Use a very hot pan and don't crowd the kidneys, otherwise they'll release water and boil instead of browning.

  4. Soften the chopped shallots in the same pan, deglaze with the white wine, and let it reduce by half. 5 min

    Scrape up the browned bits with your spatula, that's the heart of the sauce.

  5. Add the cream and mustard, let it thicken gently, then return the kidneys and their juices just long enough to warm through. Season with pepper, salt, and chopped parsley. 3 min

    Add salt only at the end, the mustard is already plenty salty.

Our tips to get it right

  • Pick veal kidneys that are firm and pink, without a strong smell, that's a sign of freshness.
  • Pat the kidney strips dry with paper towels before searing them, extra moisture stops browning and makes the meat boil instead of color.
  • Make the shallot and white wine sauce while the rice cooks, you'll save time and avoid letting the cooked kidneys sit around too long.

The variations

  • Swap the veal kidneys for lamb kidneys, smaller and a bit milder, and shorten the cooking time slightly.
  • For an offal free version, use veal escalopes cut into strips and cooked the same way, the mustard sauce works just as well.
  • To save time, swap the stovetop rice for precooked rice warmed for 2 minutes in the microwave while you finish the sauce.

What to serve it with

  • A glass of dry white Burgundy wine
  • Steamed green beans on the side
  • A sharply dressed green salad

Storage

Keep leftovers in the fridge in an airtight container for up to 2 days, kidneys don't keep as long as regular meat. Reheat gently in a pan over low heat without boiling the sauce, so the kidneys don't toughen. Freezing isn't recommended, it would hurt the texture of the kidneys.

Questions about this dish

Should you soak veal kidneys before cooking them?

It's not required, but soaking them in a bit of milk for 10 minutes softens their tangy flavor. Drain and pat them dry afterward so they brown properly during cooking.

Can you make this dish ahead of time?

You can make the shallot and white wine sauce ahead and reheat it gently. It's best to cook the kidneys at the last minute and add them just before serving so they stay tender.

What can replace the heavy cream?

Full fat liquid cream works too, the sauce will just be a bit less thick. Avoid light creams, they don't hold up well when reduced and can split.

Why do kidneys turn rubbery when cooked?

Kidneys toughen as soon as they cook too long or boil in the sauce. Sear them quickly over high heat, then just warm them through for a few moments at the end.

How long does it take to make veal kidneys with Dijon mustard and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in veal kidneys with Dijon mustard and rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does veal kidneys with Dijon mustard and rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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