WILD RICE PILAU

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 and 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008