| 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
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