Chicken liver is packed with nutrients [liver nutrients] but its strong flavor makes it a controversial choice in many households. This casserole, similar to "dirty rice," masks the strong flavor well. Serve the casserole with barbecue chicken, grilled steak, or lamb shish kebob. Serve sliced heirloom tomatoes on the side.
Ingredients
2 cups white rice + 3 cups water
½-1 pound rinsed chicken livers
5 stalks celery, diced
1 medium white or yellow onion, diced
4 cloves garlic, finely minced
1 tsp red pepper flakes
Fresh herbs: 2 large sage leaves, 2 tbs minced parsley, 1 tsp minced lemon thyme
(Alternative: 2 tsp poultry seasoning)
3 tbs olive oil or butter
2 tsp salt
4 thin slices provolone or swiss (optional and to taste)
Steps
1. Steam rice with sage leaves (if available) and 1 tsp salt. Plan in advance and soak the rice beforehand to reduce the phytic acid in rice if you are using brown rice.
2. Sautee garlic and red pepper flakes for 30 seconds over medium heat; add onion; add celery about two minutes later. Sautee until the vegetables begin to soften. Sprinkle a teaspoon of salt over the vegetables as they cook.
3. Add chicken livers. Stir gently two or three times. They will not take more than ten minutes to cook.
4. As livers become cooked, break them up gently with a spatula or knife into small pieces. Do not mash them unless you are seeking a pate-like consistency.
5. Add parsley and lemon thyme. Toss.
6. Add liver mixture to rice. Toss.
7. Salt and pepper to taste.
8. Pour into buttered casserole dish (2 quart size). Pack down. Sprinkle with grated or thinly sliced provolone or Swiss.
9. Place in a 450-degree oven until cheese is melted.
Bon Apetit!
This post is part of Pennywise Platter.
@ Amazon.
