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Casserole Of Wild Rice Chicken Livers And Sausage

Western.Chefs's picture
Ingredients
  Pork sausage meat 1 Pound
  Chicken livers 3⁄4 Pound, halved at the natural separation
  Yellow onions 2 Large, peeled and minced
  Mushrooms 1 Pound, wiped clean and sliced thin
  Wild rice 2 Cup (32 tbs), washed in cold water
  Chicken broth 1 Quart
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Poultry seasoning 1 Teaspoon
  Light cream 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 325° F.

MAKING
2) In a large heavy kettle, cook the sausage meat and lightly brown over a medium heat, stirring occasionally.
3) Remove with a slotted spoon and keep aside, reserve 1/4 cup drippings.
4) Saute the chicken livers in the drippings over a medium- high heat for 3-4 minutes until lightly browned, then chop and add to the sausage.
5) In the same kettle, saute the onions in 2 tablespoons reserved drippings over a medium heat for 5-8 minutes until golden.
6) Stir in the mushrooms and saute for further 2-3 minutes. Then, stir in the rice, broth, and all seasonings, gently simmer for 20 minutes.
7) Mix in the sausage, chicken livers, and cream with a fork.
8) In a greased 3-quart casserole, spoon the mixture and bake without the lid for 20-30 minutes until the rice is dry and tender.

SERVING
9) Fluff the rice and serve immediately in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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