| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | American, Rice | 6 | Servings |
INGREDIENTS
| 3 | c | Chicken stock |
| 1/2 | Onion, sliced | |
| 1/2 | c | Celery, chopped |
| 1 | Clove garlic, minced | |
| 1/2 | lb | Chicken livers |
| Giblets reserved from roasting chicken | ||
| 1 | tb | Butter |
| 1/2 | tb | Oil |
| 1/2 | Onion, chopped | |
| 1/2 | lg | Bell peppers, chopped |
| 1 | Celery stalk, chopped | |
| 1 | c | Long-grain brown rice |
| Salt | ||
| Black pepper | ||
| Cayenne pepper | ||
| 1/4 | c | Fresh parsley, chopped |
INSTRUCTIONS
Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and saute two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets and continue cooking until rice is done. Garnish with chopped parsley. Recipe by: Elizabeth Powell Posted to MC-Recipe Digest V1 #381 by Mary <madams@phoenix.net> on Jan 19, 1997.
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