Chicken Livers with Wild Rice and Almonds Recipe


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageCourse
Main IngredientInterest Group


 Wild rice1⁄2 Cup (8 tbs), uncooked
 Butter2 Tablespoon
 Shallots3 , peeled and thinly sliced
 Chicken livers8 Ounce, trimmed
 Ripe tomatoes2 Medium, thickly sliced
 Ground pepper1⁄2 Teaspoon
 Heavy cream2 Tablespoon
 Almonds2 Tablespoon, sliced and toasted

Nutrition Facts

Serving size: Complete recipe

Calories 1161 Calories from Fat 547

% Daily Value*

Total Fat 63 g96.6%

Saturated Fat 27.2 g136.1%

Trans Fat 0.2 g

Cholesterol 888.1 mg

Sodium 204.4 mg8.5%

Total Carbohydrates 95 g31.5%

Dietary Fiber 12.5 g50.1%

Sugars 9.8 g

Protein 62 g124.8%

Vitamin A 585.6% Vitamin C 130.9%

Calcium 20.5% Iron 141.5%

*Based on a 2000 Calorie diet


1) Wash rice and drain well.

2) In a saucepan, heat 1 tablespoon butter.
3) Mix in washed rice, add salt, and cook for 3 to 4 minutes.
4) Add in 2 cups boiling water and boil.
5) Place lid and lower heat.
6) Allow to cook for 30 to 35 minutes till rice is tender but still chewy.
7) In a pan, heat 1 tablespoon butter till frothy.
8) Mix in shallots and livers.
9) When the liver juices are absorbed, add in the tomatoes and pepper and allow to simmer for 4 to 5 minutes.
10) Mix once and simmer for another 2 to 3 minutes.
11) Mix in cream and heat well.

12) Top over rice and garnish with almonds.