| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Classic, Mine, Echo | 6 | Servings | |
INGREDIENTS
| 10 | x | Minutes preparation time |
| 25 | x | Minutes cooking time |
| 3 | c | Chicken broth |
| 1 1/2 | c | Rice |
| 4 | tb | Butter |
| 6 | Chicken livers; cut into 1/2 inch pieces | |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Mushrooms; sliced |
| Freshly ground pepper | ||
| 3 | tb | Dry white wine |
| 2 | tb | Fresh parsley; chopped |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
INGREDIENTS 1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes. 2. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes. 3. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese. From: 365 Ways to Cook Chicken Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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