More Great Recipes: Side Dish

Dirty Rice


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 cups chicken stock
1/2 onion, sliced
1/2 cup celery, chopped
1 clove garlic, minced
1/2 pound chicken livers
giblets reserved from roasting chicken
1 tablespoon butter
1/2 tablespoon oil
1/2 onion, chopped
1/2 large bell peppers, chopped
1 celery stalk, chopped
1 cup long-grain brown rice
salt
black pepper
cayenne pepper
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.


Pairs Well With


Notes

A dash of local for every season
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