Rice and Chicken Livers Recipes

Ingredients :

1/4 cup butter or margarine

1 medium onion, chopped

1lb chicken livers, cut in halves

1/2 cup chopped fresh mushrooms

1/2 cup chopped sweet red pepper

1.5 tsp salt

1/4 tsp pepper

1 cup long-grain regular rice

1/4 tsp dried leaf basil

4 medium tomatoes, peeled and chopped

2 cups hot chicken stock

1/3 cup grated Parmesan cheese

Heat oven to 350F (175C). Butter a 2.5-qt (3 liter) casserole. Heat butter in heavy skillet. Add onion and cook gently 3 minutes. Add chicken livers and cook gently 1 minute, stirring. Add mushrooms and red pepper and cook 1 minute, stirring. Stir in salt, pepper and rice. Cook gently until rice begins to turn a golden color, stirring constantly. This will take about 3 minutes. Remove from heat. Add basil and tomatoes. Spoon into prepared casserole. Pour chicken stock over. Cover and bake 45 minutes or until rice is tender and most of liquid is absorbed. (If you find there is still quite a lot of liquid on rice continue baking, uncovered, until most of liquid disappears.) Remove from oven and turn on broiler. Sprinkle rice mixture with cheese and slip low under broiler to brown lightly. Serve immediately.

Serves 6

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