Rice Pilaf With Duck Livers
|Long-grain rice||1 Cup (16 tbs)|
|Minced shallot/Minced onion||1 Tablespoon|
|Chicken stock||2 Cup (32 tbs), well-seasoned|
|Dried thyme/Dried sage||1 Pinch|
1 In a medium size skillet,heat the butter.Add rice and shallot,saute until the rice is throughly coated with oil.
2 Add chicken stock and thyme,bring to a boil.Cover and simmer until all the liquid is absorbed,about 25 minutes.
3 Dice the duck livers and stir in during the last 5 minutes of cooking.
4 Serve hot.