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Wild rice pilau

Yield: 4 Servings

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

Instructions:

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 & 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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