WILD RICE PILAU

Servings: 4
Ingredients:

2 ts Margarine
5 oz Chicken livers
-- coarsely chopped
1 c  Diced onion
2 c  Low-sodium chicken broth
4 oz Long-grain brown rice
2 oz Wild rice
1/2 c  Diced celery
1 tb Minced parsley
1 ts Dried thyme
1/2 ts Dried leaf sage
1/2 ts Pepper

‘Hearty, but delicate in flavor, this is an upscale version of Cajun
‘Dirty Rice’.’

Heat a skillet over medium heat for 1 minute. Add margarine; heat until
foam dies down, then add chicken livers. Cook, turning occasionally,
until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth,
brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover
and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let
stand 10 minutes, and serve.

Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.

Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.

Source: Wonderful World of Walnuts and Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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