Ingredients
- 2 ½ cups water
- 1 cup brown rice
- ¾ pound chicken livers
- 1 cup chicken broth
- 1 cup white wine
- 1 cup chopped green pepper
- 1 cup chopped red onion
- 1 teaspoon minced fresh thyme
- 2 tablespoons white or red wine vinegar
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- 2 teaspoons salt, or to taste
- Freshly ground black pepper
- 1 tablespoon chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
585 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 295 milligrams cholesterol; 1337 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
50 minutes
Dining and Cooking