Servings
6
Ingredients
- 1 cup unsalted chicken or vegetable broth
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 ounces chicken livers, rinsed and trimmed
- 1 cup diced onion
- 1/2 cup diced celery
- 8 ounces cremini or mixed mushrooms, stems trimmed, diced
- 2 teaspoons chopped garlic
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 4 cups cooked Charleston Gold Brown rice, from about 1 1/2 cups raw, see recipe
- 1 tablespoon chopped fresh parsley
- Celery leaves, for garnish
Directions
Preheat oven to 350˚F.
In a small pot (or microwaveable bowl), warm together stock and 1 tablespoon of the butter.
In a large skillet, heat olive oil and remaining 1 tablespoon butter over medium heat. Add chicken livers and sear on all sides until cooked through and just pink in the center, about 3-5 minutes. Remove livers and let cool, then chop into bite-sized pieces.
Add onion, celery, and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic, sage, and thyme and cook until fragrant, about 1 minute longer. Fold in cooked rice, chopped liver, and warm broth. Taste and season with salt and pepper.
Transfer rice mixture to a 2-quart baking dish. Bake until rice has absorbed the broth and is hot throughout, about 25-30 minutes. Garnish with parsley and celery leaves and serve.
