Ingredients
- 475 ml low-sodium chicken broth
- 120 gr onion (diced)
- 85 gr chicken livers
- 55 gr long brown rice (grain)
- 50 gr celery (diced)
- 28 gr wild rice
- 9 gr margarine
- 2 gr parsley (minced)
- 2 gr thyme (dried)
- 1 gr pepper
- 1 gr leaf sage (dried)
"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: half FA, 0.75 V, 1 P, 1.5 B, 10C. Per serving: 252 cal, dozen g pro, 39 g car, 5 g fat: 1 g poly, 2 g mono, 1 g sat; 95 mg sod, 156 mg chol.
