Chicken Livers, Mushrooms, and Rice

This is a superb dish! Instant brown rice may be used instead of white for more nutritional value.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
2. Remove livers and mushrooms from skillet; set aside.
3. Reserve pan drippings in a small bowl.
4. Saute rice in remaining butter until golden.
5. Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
6. Cover and simmer 20 mi. or until liquid is absorbed.
7. Stir livers and mushrooms into rice; cook until livers are throughly heated.