Chicken Livers Mushrooms And Rice Recipes

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CHICKEN LIVERS, MUSHROOMS, AND RICE



Chicken Livers, Mushrooms, and Rice image

Make and share this Chicken Livers, Mushrooms, and Rice recipe from Food.com.

Provided by ChefWhiz

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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)

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.

Nutrition Facts : Calories 328.2, Fat 19, SaturatedFat 9.2, Cholesterol 292.6, Sodium 846.3, Carbohydrate 19.2, Fiber 1.1, Sugar 2.1, Protein 18.6

CHICKEN LIVERS WITH RICE



Chicken Livers With Rice image

This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups water
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon parsley
1 teaspoon minced garlic
1/2 teaspoon sage
1 cup rice
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 lb chicken liver, cut in half
3 tablespoons oil
1/4 cup minced onion
1/4 cup water

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.

Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS



Chicken Livers With Caramelized Onions and Mushrooms image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 medium onions, cut in two and thinly sliced
2 tablespoons extra virgin olive oil or butter, more as needed
Salt
freshly ground black pepper
1 sprig fresh rosemary, finely chopped
1 cup button mushrooms, cleaned, trimmed and sliced
4 uncooked chicken livers (see note)
2 tablespoons sherry vinegar or other, or more to taste
Crusty bread or toast for serving

Steps:

  • Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
  • Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
  • Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
  • Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS



Risotto With Mushrooms And Chicken Livers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 pound chicken livers
3 tablespoons extra-virgin olive oil
3 1/2 to 4 cups well-seasoned chicken stock
1/2 cup finely chopped onion
10 ounces coarsely chopped cremini mushrooms
1 1/3 cups arborio rice
1/2 cup dry white wine
1 teaspoon finely minced fresh thyme
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
  • Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
  • While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
  • When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
  • Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
  • Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams

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