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Chicken Livers And Rice Recipe
|Chicken livers||1 Pound|
|Mushrooms||1 Pound, sliced|
|Butter/Margarine||3 Tablespoon, melted|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Canned beef broth||10 1⁄2 Ounce, undiluted (1 Can)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry sherry||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1936 Calories from Fat 704
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 35.2 g176.1%
Trans Fat 0.3 g
Cholesterol 1661.8 mg
Sodium 3683.6 mg153.5%
Total Carbohydrates 189 g62.8%
Dietary Fiber 4.5 g18.1%
Sugars 12 g
Protein 112 g223.3%
Vitamin A 1029.1% Vitamin C 151.2%
Calcium 13.2% Iron 269%
*Based on a 2000 Calorie diet
Remove livers and mushrooms from skillet; set aside.
Reserve pan drippings in a small bowl.
Saute rice in 3 tablespoons butter until golden.
Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
Cover and simmer 20 minutes or until liquid is absorbed.
Stir livers and mushrooms into rice; cook until thoroughly heated.