Chicken Livers With Rice
|Chicken livers||2 Pound|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||4 Cup (64 tbs)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Bouillon granules||2 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Peeled chopped tomatoes||2 Cup (32 tbs)|
Saute chicken livers in oil in a Dutch oven 5 minutes or until browned.
Remove livers, and drain on paper towels; reserve skillet drippings.
Cut livers into quarters; set aside.
Saute carrots, onion, parsley, and garlic in reserved drippings until onion is tender.
Add chicken livers and next 6 ingredients; bring to a boil.
Cover reduce heat, and simmer 20 minutes or until rice is tender.
Stir in tomatoes, and cook until thoroughly heated.