Author: Canadian Living

This dish combines the nutty flavor of wild rice with the pate-like flavours of chicken livers. To reduce the cost,you can substitute brown rice for 1/2 the quantity of the wild. Best served with baby carrots and broccoli crowns for colour and crunch.

  • Portion size 6 servings
  • Credits : alixe.macrae


  • 1 cup wild rice
  • 3 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 teaspoon all purpose seasoning
  • 1 pinch thyme
  • 6 teaspoons chopped parsley
  • 2 leaves celery chopped
  • 1/2 bay leaf
  • 3 tablespoons chopped onion
  • 4 tablespoons butter
  • 1 lb chicken liver
  • 2 tablespoons grated Parmesan cheese


Preheat over to 375. Wash and drain the wild rice. Put rice, salt, all purpose seasoning, thyme, parsley, celery leaves and bay in a pot of (3 cups) boiling water.Cover and simmer for 50 minutes. Stir occasionally and add more water if necessary. Saute the onion in 3 tbsp. butter until light brown and then add chicken livers. Cook for five minutes. Combine the drained cooked rice and chicken liver/onion mixture. Place in a 2.3 L casserole. Dot with the reamining 1 tbsp. butter and sprinkle with parmesan cheese. Bake uncovered for 15 minutes.
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Wild Rice and Chicken Livers