Wild Rice Pilau
Submitted by *Laura*
Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that’s lighter than you’d expect.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minIf you’ve never cooked with chicken livers, this pilau is the place to start.
Browned until they’re just caramelized on the outside, the livers bring a deep, mineral richness to a bed of nutty wild rice and brown rice simmered with thyme, sage, and parsley.
It’s old-school Southern cooking that rewards you with bold flavor and a good hit of iron, all while keeping things surprisingly lean.
Serves four as a hearty side alongside roasted chicken or pork.
Pro Tips
- Don’t overcook the chicken livers. Two minutes with a good sear is all they need. Overcooked livers turn chalky and bitter.
- Use low-sodium broth as called for. The livers and herbs provide plenty of flavor on their own, and you can always season to taste at the end.
- Let it rest covered for the full 10 minutes after cooking. This final steam allows the rice to finish absorbing liquid and gives the flavors time to meld.
Ingredients
Directions
Heat a skillet over medium heat for 1 minute.
Add margarine; heat until foam dies down, then add chicken livers.
Cook, turning occasionally, until browned, about 2 minutes.
Remove livers from skillet and set aside.
In the same skillet, cook onion over medium heat until golden.
Add broth, brown rice, wild rice, and celery; bring to a boil.
Reduce heat, cover and simmer 40 minutes, stirring occasionally.
Add reserved chicken livers, parsley, thyme, sage and pepper.
Cover; let stand 10 minutes, and serve.
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