Spanish-Style Chicken Livers
|Chicken livers||1 Pound|
|Butter||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Rice||1⁄2 Cup (8 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Cook livers in boiling salted water until tender.
Drain and chop livers.
Melt butter in heavy saucepan; saute onion lightly.
Add rice; cook, stirring, until rice is golden brown.
Dissolve saffron in small amount of broth; stir into rice mixture.
Add remaining broth; simmer for 30 minutes.
Add 1/4 cup cheese, livers, salt to taste and pepper.
Simmer, stirring, for 15 minutes.
Turn into greased casserole; sprinkle with remaining cheese.
Bake at 350 degrees until browned.