Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Chicken stock |
| ½ | Onion -- sliced |
| ½ cup | Celery -- chopped |
| 1 | Clove Garlic -- minced |
| ½ pounds | Chicken livers |
| Giblets reserved from roasting chicken | |
| 1 tablespoon | Butter |
| ½ tablespoon | Oil |
| ½ | Onion -- chopped |
| ½ large | Bell pepper -- chopped |
| 1 | Stalk Celery -- chopped |
| 1 cup | Long-grain brown rice |
| Salt | |
| Black pepper | |
| Cayenne pepper | |
| ¼ cup | Fresh parsley -- chopped |
Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and saute two minutes more, stirring constantly. Add 2-¼ cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets and continue cooking until rice is done.
Garnish with chopped parsley.
Per serving: Calories 220; fat 6⅕ g; cholesterol 171 mg; carbohydrate 28.3; fiber 1.9 g; protein 12⅖ g; sodium 459 mg; potassium 385 mg; calcium 49 mg; vitamin A 8123 iu.
Recipe By : Elizabeth Powell From: Marjorie Scofield Date: 09-27-95 (20:32) (160) Fido: Recipes