Yield: 6 servings
|10 xes||Minutes preparation time|
|3 cups||Chicken broth|
|6||Chicken livers; cut into 1/2 inch pieces|
|½ cup||Onion; chopped|
|25 xes||Minutes cooking time|
|½ cup||Mushrooms; sliced|
|Freshly ground pepper|
|3 tablespoons||Dry white wine|
|2 tablespoons||Fresh parsley; chopped|
|½ cup||Parmesan cheese; grated|
1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes.
2. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes.
3. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese.
From: 365 Ways to Cook Chicken Happy Charring
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