| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Side dish, Wt-watchers |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine |
| 5 |
oz |
Chicken livers coarsely chopped |
| 1 |
c |
Diced onion |
| 2 |
c |
Low-sodium chicken broth |
| 4 |
oz |
Long-grain brown rice |
| 2 |
oz |
Wild rice |
| 1/2 |
c |
Diced celery |
| 1 |
tb |
Minced parsley |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried leaf sage |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
"Hearty, but delicate in flavor, this is an upscale version of Cajun
'Dirty Rice'."
Heat a skillet over medium heat for 1 minute. Add margarine; heat until
foam dies down, then add chicken livers. Cook, turning occasionally,
until browned, about 2 minutes. Remove livers from skillet and set aside.
In the same skillet, cook onion over medium heat until golden. Add broth,
brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover
and simmer 40 minutes, stirring occasionally.
Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let
stand 10 minutes, and serve.
Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.
Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.
Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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