Rice With Chicken Livers And Mushrooms
Nutrition
Calories: 233 kcalCarbohydrates: 36 gProtein: 16 gFat: 17 gSaturated Fat: 14 gCholesterol: 87 mgSodium: 494 mgFiber: 8 gSugar: 8 gVitamin A: 58.75 IUCalcium: 29 mgIron: 13 mg
Ingredients
- 4 tbsp butter
- 1 tbsp finely chopped onion
- 1/2 tsp minced garlic
- 1 cup rice
- ¼ oz bay leaf 1/2 of a bay leaf
- 1-1/2 cups chicken stock
- 1 dash salt to taste
- 1/4 lb chicken livers picked over and cubed
- 1-1/2 cups diced mushrooms
- 2 tablespoon pimientos 4 pimentos, chopped
- 2 each black truffles optional
Instructions
- Preheat the oven to 350°F.
- Melt 2 tablespoons of the butter in an ovenproof saucepan or casserole with lid. Add the onion and garlic and cook briefly without browning.
- Add the rice and bay leaf and cook, stirring, about 2 minutes. Add the stock and salt and bring to a boil. Cover closely and bake exactly 17 minutes.
- Meanwhile, melt the remaining butter in a skillet and add the chicken livers. Cook, stirring, over moderate heat until the livers lose their red color. Add the mushrooms and cook until most of the liquid evaporates. Do not overcook or the livers will become too dry.
- When the rice is cooked, stir in the liver and mushroom mixture, pimientos and truffles.