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Shmutzik Rice w/Chicken Livers (Dirty Rice) (M, TNT)
Source: "The Kosher-Cookbook Trilogy," by Ruth and Bob Grossman,
Serves: 5-6

1-1/3 cups raw rice
1 cup cooked, diced chicken livers
2 medium onions, chopped
2 nice cloves garlic, chopped
1 diced green pepper
3 tablespoons olive oil
3 chopped up scallions
1 tablespoon parsley flakes
Enough salt and pepper so it should taste like something

Cook the rice nice, it shouldn't stick together, but you'll be sure to turn off the fire a little before it's finished.

While this is cooking, sauté the onion, garlic and pepper in olive oil until they're nice and brown. Add this to the almost cooked rice. Now you can also add the diced chicken livers, salt & pepper, the scallions and the parsley.

Put a little dot here and there with margarine and cover and cook for 15 minutes in a 350°F oven. This makes 5 or 6 portions you won't be ashamed of and it's a sneaky way to make the kids eat liver.*SHMUTZIK: refers to the "scenic" postcards Dave Brought back from Naples.

Poster's Notes:
That's the end of the recipe. Now this is a Note from me. I give you here the benefit of my mother's expertise: Cook the rice in chicken soup. Keep the rice moist enough with chicken soup so it will not dry out in the oven. If possible use arborio rice, the Italian rice that comes out creamy every time. We always ran cold water over the rice to remove as much of the starch as we could.

You obtain the milder flavor my mother preferred, eliminate the garlic and green pepper. Add a teaspoonful of tomato paste after sautéing the onions, and use Italian flat-leaf parsley. Also, the chicken-liver pieces should be large enough to bite into.

Posted by Nana Gloria

Nutritional Info Per Serving: N/A