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    You are in: Home / Recipes / Brown and Dirty Rice Recipe
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    Brown and Dirty Rice

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 10, 2003

      Wonderful flavor. I used all brown rice, left out the chicken livers and substituted herbed olive oil for the butter because I'm trying to feed my family healthier, but the combo of spices and such was incredible. Definitely a new way for me to prepare brown rice.

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    • on July 07, 2008

      I like the clever play on words with the name of the dish! I made this pretty much as listed here, but I used goose fat instead of butter, and added some diced red bell pepper for color. Also added some Tony Chachere's Creole Seasoning. And I'm fresh out of Louisiana hot sauce, so I used Skyline Chili bottled sauce (very similar). This is a very tasty meal!!!

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    • on February 09, 2008

      Since no one else who's reviewed this recipe had made as stated, I decided I would. (My only experience with chicken livers to date has been using them as bait while fishing.) Raw chicken liver really doesn't "chop" well, it's really mushy. However, I did manage to reduce the size of the livers to what was needed. Prepared exactly as stated, and the results were excellent! I've never made or had dirty rice before, but I liked this! Thanks Aroostook!

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    • on March 01, 2006

      This was great! I must admit though, that I didn't use the chicken livers.

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    Nutritional Facts for Brown and Dirty Rice

    Serving Size: 1 (258 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 299.2
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 2.5 g
    Cholesterol 164.5 mg
    Sodium 263.3 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 4.7 g
    Sugars 4.0 g
    Protein 15.8 g

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