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Jim Coleman Recipes

Rice Soup with Chicken Livers

The Ingredients you will need are:

1/2 of a pound of chicken livers
1 tablespoon of unsalted butter
1 1/2 quarts of chicken broth
1 cup of Arborio rice
salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley
freshly grated Parmesan cheese

Wash and dry the chicken livers and cut them into thin slices. Heat the butter in a large skillet over medium heat until foamy. Add the chicken livers and saute until they lose their pink color, about 3 minutes.

Place the broth in a large stockpot and bring to a boil over high heat. Add the rice, reduce the heat to medium, and simmer 12 minutes. Add the sauteed chicken livers to the broth, season with salt and pepper, and simmer 4 more minutes. Check the rice for doneness; do not overcook.

When the rice is done, stir in the parsley, sprinkle the top with Parmesan cheese, and serve immediately. This recipe will serve 4 people.

©2005 WHYY