Chicken Livers, Mushrooms, and Rice
- 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
- Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
- Remove livers and mushrooms from skillet; set aside.
- Reserve pan drippings in a small bowl.
- Saute rice in remaining butter until golden.
- Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
- Cover and simmer 20 mi. or until liquid is absorbed.
- Stir livers and mushrooms into rice; cook until livers are throughly heated.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>My favorite cookbook is The Joy of Cooking, current and previous editions. As millions of its fans know, it offers detailed information about cooking that most other cookbooks either don't offer to any great degree or, if offered, don't present as well.</p>