Wild Rice And Chicken Livers Recipe
Ingredients
1 cup long grain and wild rice
2 1/3 cups chicken broth
1/2 teaspoon seasoned salt
1 bay leaf
3 tablespoons fresh parsley, snipped
2 stalks celery, chopped
1/8 teaspoon thyme
3/4 cup butter
1/2 cup onion, chopped
8 oz. fresh mushrooms, sliced
1 lb. chicken livers
1/4 cup grated Parmesan cheese
Directions
In 2 quart casserole, combine wild rice, chicken broth, seasoned salt, bay leaf, parsley, celery and thyme.
Microwave at high (10) 15 minutes; stir.
Microwave at medium high (7) 15 to 20 minutes until long grain rice is tender.
In 3 quart casserole, combine butter, onion and mushrooms.
Microwave at high (10) 6 to 8 minutes; stir after 3 minutes.
Prick chicken livers with toothpick to prevent bursting.
Add chicken livers to onion mushroom mixture and microwave at high (10) 8 to 10 minutes, stirring every 3 minutes.
Add rice mixture; stir well.
Sprinkle with parmesan cheese.
Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 20 to 30 minutes.
Microwave at high (10) 15 minutes; stir.
Microwave at medium high (7) 15 to 20 minutes until long grain rice is tender.
In 3 quart casserole, combine butter, onion and mushrooms.
Microwave at high (10) 6 to 8 minutes; stir after 3 minutes.
Prick chicken livers with toothpick to prevent bursting.
Add chicken livers to onion mushroom mixture and microwave at high (10) 8 to 10 minutes, stirring every 3 minutes.
Add rice mixture; stir well.
Sprinkle with parmesan cheese.
Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 20 to 30 minutes.
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