Chicken Liver Salad With Brown Rice Recipes

CHICKEN LIVERS WITH RICE

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

CHICKEN LIVERS, MUSHROOMS, AND RICE

Steps:

• Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
• Remove livers and mushrooms from skillet; set aside.
• Reserve pan drippings in a small bowl.
• Saute rice in remaining butter until golden.
• Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
• Cover and simmer 20 mi. or until liquid is absorbed.
• Stir livers and mushrooms into rice; cook until livers are throughly heated.

CHICKEN LIVER SALAD WITH BROWN RICE

Steps:

• Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
• Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
• Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
• Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
• Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.