Chicken Liver Salad With Brown Rice
Published June 11, 1983
- Total Time
- 50 minutes
- Rating
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Ingredients
2 ½ cups water
1 cup brown rice
¾ pound chicken livers
1 cup chicken broth
1 cup white wine
1 cup chopped green pepper
1 cup chopped red onion
1 teaspoon minced fresh thyme
2 tablespoons white or red wine vinegar
1 teaspoon Dijon mustard
½ cup olive oil
2 teaspoons salt, or to taste
Freshly ground black pepper
1 tablespoon chopped parsley
Nutritional analysis per serving (4 servings)
47 grams carbs; 295 milligrams cholesterol; 612 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 3 grams fiber; 1197 milligrams sodium; 20 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
- Step 2
Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
- Step 3
Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
- Step 4
Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
- Step 5
Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.
Private Notes