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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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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
| 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 |
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