Kasha And Chicken Livers Recipe
Learn how to make Kasha And Chicken Livers through this simple recipe. I have a weakness for Chicken, thus I prepare this recipe often. I am sure this super delicious European Kasha And Chicken Livers is gonna bowl you over with its addictive flavor! You will make the right decision of preparing this Kasha And Chicken Livers.
Ingredients
1 egg, lightly beaten
1 1/4 cups kasha
2 cups boiling water or homemade chicken broth
3 tablespoons butter
1 medium-sized onion, finely chopped
1 clove garlic, finely chopped
1 pound chicken livers, well trimmed and halved
1/4 pound mushrooms, sliced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup chopped toasted walnuts
Directions
1. In a small bowl, mix the egg with the kasha until the grains are moistened. In a medium-sized heavy saucepan heat the egg-kasha mixture, while stirring, until the grains separate and become dry.
2. Add the boiling water, cover, and simmer for 20 minutes. Let stand for 15 minutes.
3. Meanwhile, melt the butter in a medium-sized skillet and saute the onion and garlic until tender but not browned. Add the chicken livers and mushrooms and cook over medium-high heat until the livers are browned on all sides but still pink in the middle.
4. Add the chicken liver mixture to the kasha. Stir in the salt, pepper, parsley, and nuts.
2. Add the boiling water, cover, and simmer for 20 minutes. Let stand for 15 minutes.
3. Meanwhile, melt the butter in a medium-sized skillet and saute the onion and garlic until tender but not browned. Add the chicken livers and mushrooms and cook over medium-high heat until the livers are browned on all sides but still pink in the middle.
4. Add the chicken liver mixture to the kasha. Stir in the salt, pepper, parsley, and nuts.
