Chicken Livers, Mushrooms, and Rice

Submitted by ChefWhiz

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

 

• Ready In: 40mins
• Ingredients: 8
• 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.

Reviews

[Leon in Michigan]

Delicious and simple way to cook the livers. But I substituted olive oil for the butter, and it came out excellent.

 

[Kendra Jeans Kitchen]

This is a great recipe as is. I tried it as written and also added broccoli the second time. Great, comfort food. Thank you for posting WV Mermaid. You did WV proud!