Wild rice pilau

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

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