Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 10 xes | Minutes preparation time |
| 25 xes | Minutes cooking time |
| 3 cups | Chicken broth |
| 1½ cup | Rice |
| 4 tablespoons | Butter |
| 6 \N | Chicken livers; cut into 1/2 inch pieces |
| ½ cup | Onion; chopped |
| ½ cup | Mushrooms; sliced |
| \N \N | Freshly ground pepper |
| 3 tablespoons | Dry white wine |
| 2 tablespoons | Fresh parsley; chopped |
| ½ cup | Parmesan cheese; grated |
INGREDIENTS
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 ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3)