Chicken Livers and Wild Rice
Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
1/2 teaspoon salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method:
Wash rice in 3 changes of hot tap water; drain.
Place in a 2-quart saucepan. Add water and 1/2 teaspoon salt. Bring to a boil.
Cover and reduce heat to low. Simmer 35 to 40 minutes or until rice is tender but not mushy. Drain off any excess water.
In a large heavy skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5 minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve.
Remove onto a warm serving platter if you need to use same skillet for cooking chicken livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken livers on all sides with flour.
Add to hot butter. Cook quickly until browned but not overdone. Sprinkle with salt and black pepper.
Serve hot chicken livers over wild-rice mixture. Makes 6 main-dish servings or 8 to 12 first-course servings.
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