| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Side dish, Rice |
4 |
-6 serving |
INGREDIENTS
| 1 |
c |
Rice |
| 3 |
|
Chicken livers; cut up |
| 1/3 |
c |
Dried wild mushrooms |
|
|
(soaked one hour) |
| 1/3 |
c |
Chopped onion |
| 1/4 |
c |
Butter or margarine |
| 2 |
cn |
Condensed chicken broth |
|
|
(10 1/2 ounces each) |
|
|
Parmesan cheese |
INSTRUCTIONS
In saucepan, brown rice and cook livers, mushrooms, and onion in butter
until tender. Add broth. Cover; bring to a boil. Cook over low heat 20
minutes or until all liquid is absorbed. Serve with cheese.
Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
231733 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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