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 size6 servings
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.