Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Wild rice |
2 cans | Consomme |
2 cans | Water |
¼ cup | Soft butter |
1 large | Onion; chopped |
1 large | Green pepper; chopped |
4 \N | Chicken livers |
1 cup | Cream |
\N \N | Parmesan cheese |
Cook rice in consomme & water until rice has taken up all liquid. Remove from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in butter & add to rice. Stir & mix well, using more butter if needed. Stir in cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for 30-40 minutes.
RITA FINCHER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .