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WILD RICE PILAU

Ingredients: 2 Teaspoon(s) Margarine 5 Ounce(s) Chicken livers 1 Cup(s) Diced onion 2 Cup(s) Low-sodium chicken broth 4 Ounce(s) Long-grain brown rice 2 Ounce(s) Short grain brown rice 1/2 Cup(s) Diced celery 1 Tablespoon(s) Minced parsley 1 Teaspoon(s) Wild rice; rinsed 1/2 Teaspoon(s) Dried leaf sage 1/2 Teaspoon(s) Pepper Directions: "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
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