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Dirty Rice - 2c


3 cups chicken stock
1/2 medium onion; sliced
1/2 cup celery; chopped
1 clove garlic; minced
1/2 pound chicken livers & giblets
1 tablespoon butter
1/2 tablespoon oil
1/2 medium onion; chopped
1/2 large bell peppers; chopped
1 stalk celery; chopped
1 cup long-grain brown rice
  salt; to taste
  black pepper; to taste
  cayenne pepper; to taste
1/4 cup fresh parsley; chopped

Bring stock to a boil with onion, celery and garlic. Add giblets and
livers, lower heat, and simmer until livers are just done, but still pink
inside. Drain, reserving stock. Coarsely chop livers and edible giblets and
reserve. Melt butter with oil. Saute onion, celery, and bell pepper for
five minutes. Add rice and saute two minutes more, stirring constantly. Add
2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer
until rice is almost done, 30-40 minutes. Season with salt, black pepper,
and cayenne to taste. Add reserved livers and giblets and continue cooking
until rice is done. Garnish with chopped parsley.

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Yield: 6 servings

Preparation Time: 1:30

** Exported from Now You're Cooking! v5.34 **