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Chicken Livers & Wild Rice Recipe

Tuesday, December 29, 2009

                                                   Chicken Livers & Wild Rice Recipe

Chicken Livers & Wild Rice Recipe Ingredients

2/3 cup uncooked wild rice
2-1/2 cups water
1/2 teaspoon salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Chicken Livers & Wild Rice Recipe Cooking Tips

Wash rice in 3 changes of hot tap water; drain. Place in a 2-quart saucepan. Add water
and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to low. Simmer 35 to 40
minutes or until rice is tender but not mushy. Drain off any excess water. In a large heavy
skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5
minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve.
Remove onto a warm serving platter if you need to use same skillet for cooking chicken
livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken
livers on all sides with flour. Add to hot butter. Cook quickly until browned but not
overdone. Sprinkle with salt and black pepper. Serve hot chicken livers over wild-rice
mixture. Makes 6 main-dish servings or 8 to 12 first-course servings Chicken Livers & Wild Rice Recipe.


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