Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Chicken stock 1/2 Onion -- chopped
1/2 Onion -- sliced 1/2 lg Bell pepper -- chopped
1/2 c Celery -- chopped 1 Stalk Celery -- chopped
1 Clove Garlic -- minced 1 c Long-grain brown rice
1/2 lb Chicken livers Salt
Giblets reserved from Black pepper
-roasting chicken Cayenne pepper
1 tb Butter 1/4 c Fresh parsley -- chopped
1/2 tb Oil

Bring stock to a boil with onion, celery and garlic. Add giblets and
livers, lower heat, and simmer until livers are just done, but still
pink inside. Drain, reserving stock. Coarsely chop livers and edible
giblets and reserve. Melt butter with oil. Saute onion, celery, and
bell pepper for five minutes. Add rice and saute two minutes more,
stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil,
cover, lower heat, and simmer until rice is almost done, 30-40
minutes. Season with salt, black pepper, and cayenne to taste. Add
reserved livers and giblets and continue cooking until rice is done.
Garnish with chopped parsley.

Per serving: Calories 220; fat 6.2 g; cholesterol 171 mg;
carbohydrate 28.3; fiber 1.9 g; protein 12.4 g; sodium 459 mg;
potassium 385 mg; calcium 49 mg; vitamin A 8123 iu.

Recipe By : Elizabeth Powell

From: Marjorie Scofield Date: 09-27-95 (20:32) (160)
Fido: Recipes

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