Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Margarine |
| 5 ounces | Chicken livers coarsely chopped |
| 1 cup | Diced onion |
| 2 cups | Low-sodium chicken broth |
| 4 ounces | Long-grain brown rice |
| 2 ounces | Wild rice |
| ½ cup | Diced celery |
| 1 tablespoon | Minced parsley |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Dried leaf sage |
| ½ teaspoon | Pepper |
"Hearty, but delicate in flavor, this is an upscale version of Cajun 'Dirty Rice'."
Heat a skillet over medium heat for 1 minute. Add margarine; heat until foam dies down, then add chicken livers. Cook, turning occasionally, until browned, about 2 minutes. Remove livers from skillet and set aside.
In the same skillet, cook onion over medium heat until golden. Add broth, brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover and simmer 40 minutes, stirring occasionally.
Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let stand 10 minutes, and serve.
Each serving (1 cup) provides: * ½ FA, ¾ V, 1 P, 1½ B, 10C.
Per serving: * 252 cal, 12 g pro, 39 g car, * 5 g fat: 1 g poly, 2 g mono, 1 g sat; * 95 mg sod, 156 mg chol.
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias