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Ingredientes
- 10 x Min preparation time
- 25 x Min cooking time
- 3 c. Chicken broth
- 1 1/2 c. Rice
- 4 Tbsp. Butter
- 6 x Chicken livers, cut into 1/2 inch pcs
- 1/2 c. Onion, minced
- 1/2 c. Mushrooms, sliced Freshly grnd pepper
- 3 Tbsp. Dry white wine
- 2 Tbsp. Fresh parsley, minced
- 1/2 c. Parmesan cheese, grated
Direcciones
- 1. In a medium-size saucepan, bring chicken broth to a boil. Add in rice, reduce heat to low, and cook, covered, till broth is absorbed by rice, about 15 min.
- 2. Meanwhile, in a large frying pan, heat butter over medium-low heat.
- Saute/fry livers, onions, and mushrooms for 5 to 8 min. Season with pepper.
- Add in wine and simmer 2 min.
- 3. Pack rice into a 5-c. ring mold, unmold onto a platter. Spoon liver mix into center. Srinkle with parsley and Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 92 | 31% |
| Total Fat 10.53g | 13% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 373mg | 16% |
| Potassium 210mg | 6% |
| Total Carbs 39.38g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.81g | 1% |
| Protein 8.11g | 13% |
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