Chicken Livers, Mushrooms, and Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a superb dish! Instant brown rice may be used instead of white for more nutritional value. Ingredients:
1 lb chicken liver |
1 lb mushroom |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 cup uncooked instant rice |
1 tablespoon sherry wine |
3 tablespoons butter or 3 tablespoons margarine, melted |
10 1/2 ounces beef broth, undiluted (1 can) |
10 1/2 ounces condensed cream of mushroom soup, undiluted (1 can) |
Directions:
1. Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
2. Remove livers and mushrooms from skillet; set aside.
3. Reserve pan drippings in a small bowl.
4. Saute rice in remaining butter until golden.
5. Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
6. Cover and simmer 20 mi. or until liquid is absorbed.
7. Stir livers and mushrooms into rice; cook until livers are throughly heated.
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