Ingredients
- 10 salt and pepper
- 1 1/2 quart saucepan
- 4 c brown rice (hot cooked)
- 4 c rice (hot cooked white)
- 1/2 c sweet wine (white)
- 1/2 c vegetable oil
- 1/4 c water
- 2 t butter
- 1 t cornstarch
- 1/4 t salt
- 1 pn pepper (ground)
- 2 packages chicken livers (frozen)
- 1 package beef gravy
Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.
