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Chicken Livers Over Rice

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Submitted by Beverly 4926

YIELD

5 servings

PREP

5 min

COOK

15 min

READY

25 min

Ingredients

½ 118
CUP ML VEGETABLE OIL
2 2
PACKAGES PACKAGES CHICKEN LIVERS
, (8oz) *
¼ 1.3
TEASPOON ML SALT
1 1
PINCH PINCH BLACK PEPPER
ground *
½ 118
CUP ML WHITE WINE
sweet *
1 cn Beef gravy, (10
BEEF GRAVY
(2oz) *
2 3E+1
TABLESPOONS ML BUTTER
or margarine
¼ 59
CUP ML WATER
1 15
TABLESPOON ML CORNSTARCH
4 946
CUPS ML RICE
brown, hot cooked
4 946
CUPS ML RICE
white, hot cooked

Directions

Heat oil in 10-inch skillet over medium heat.

Add livers; sprinkle with salt and pepper.

Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1½-quart saucepan; reduce heat.

Simmer uncovered 1 minute.

Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 1319 19% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 166mg 7%
Total Carbohydrate 79g 79%
Dietary Fiber 4g 15%
Sugars g
Protein 42g
Vitamin A 3% Vitamin C 0%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Sugar-Free
 
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