Chicken livers with rice

Name: Chicken livers with rice
Yield: 6 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 15.00 ml oil; 300.00 g chicken livers chopped; 1.00 onion chopped; 1.00 garlic cloves, crushed; 4.00 celery stalks; 250.00 g rice brown; 1.00 green pepper finely chopped; 1.00 red pepper finely chopped; 100.00 g brown mushrooms finely sliced; 100.00 g peas fresh; 1.00 Litres stock chicken; 0.00 fresh chives chopped; 0.00 parmesan cheese; 0.00 freshly ground black pepper

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (15)

30.00 ml	butter
15.00 ml	oil
300.00 g	chicken livers — chopped
1.00	onion — chopped
1.00	garlic — cloves, crushed
4.00	celery stalks
250.00 g	rice — brown
1.00	green pepper — finely chopped
1.00	red pepper — finely chopped
100.00 g	brown mushrooms — finely sliced
100.00 g	peas — fresh
1.00 Litres	stock — chicken
0.00	fresh chives — chopped
0.00	parmesan cheese
0.00	freshly ground black pepper

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Method:

Heat the butter and oil and sauté the chicken livers until just done.
Remove from the pan and cut into smaller pieces.
Sauté the onion, garlic and celery in the remaining pan fat until soft.
Add the rice, peppers, mushrooms nd peas and sauté for one minute.
Add the stock a little at a time, stirring occasionally.
Simmer for about 35 minutes, then add the livers.
Sprinkle with chives, Parmesan cheese and black pepper.