Chicken livers and mushrooms with rice 100
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | xes | Minutes preparation time |
| 3 | cups | Chicken broth |
| 1½ | cup | Rice |
| 4 | tablespoons | Butter |
| 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 |
Directions
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
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