| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Wild rice |
| 2 | cn | Consomme |
| 2 | cn | Water |
| 1/4 | c | Soft butter |
| 1 | lg | Onion; chopped |
| 1 | lg | Green pepper; chopped |
| 4 | Chicken livers | |
| 1 | c | Cream |
| Parmesan cheese |
INSTRUCTIONS
Cook rice in consomme & water until rice has taken up all liquid. Remove from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in butter & add to rice. Stir & mix well, using more butter if needed. Stir in cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for 30-40 minutes. RITA FINCHER From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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