Yield: 6 Servings
10 x Minutes preparation time
25 x Minutes cooking time
------------------------INGREDIENTS-----------------------------
Chicken broth /2 c Rice tb Butter Chicken livers; cut into -1/2 inch pieces /2 c Onion; chopped /2 c Mushrooms; sliced Freshly ground pepper tb Dry white wine tb Fresh parsley; chopped /2 c Parmesan cheese; grated.
In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese.
10 x Minutes preparation time
25 x Minutes cooking time
------------------------INGREDIENTS-----------------------------
Chicken broth /2 c Rice tb Butter Chicken livers; cut into -1/2 inch pieces /2 c Onion; chopped /2 c Mushrooms; sliced Freshly ground pepper tb Dry white wine tb Fresh parsley; chopped /2 c Parmesan cheese; grated.
In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper. Add wine and simmer 2 minutes. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese.
0 comments:
Post a Comment