Chicken Livers with Wild Rice and Almonds Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), uncooked | |
| Butter | 2 Tablespoon | |
| Shallots -2 to 3, peeled and thinly sliced | ||
| Chicken livers | 8 Ounce, trimmed | |
| Ripe, medium tomatoes -1 to 2, thickly sliced | ||
| Ground pepper | 1/2 Teaspoon | |
| Heavy cream | 2 Tablespoon | |
| Almonds | 2 Tablespoon, toasted | |
Directions
GETTING READY
1) Wash rice and drain well.
MAKING
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.
SERVING
12) Top over rice and garnish with almonds.
1) Wash rice and drain well.
MAKING
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.
SERVING
12) Top over rice and garnish with almonds.
Chef
