Saffron Rice with Chicken Livers and Mushrooms

Ingredients

• 1 cup uncooked rice
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 1/2 cups chicken broth
• 8 or 10 chicken livers
• 1 cup fresh mushrooms or an equal amount of canned ones
• 1/2 clove garlic
• 1/4 teaspoon saffron

Method

1. 1

   Put 2 tablespoons olive oil in top of double boiler, place directly on a slow fire and gently fry out finely minced onion with garlic clove.

2. 2

   When tender, discard garlic, turn in the cup of rice, saffron and salt.

3. 3

   Stir well and add just enough chicken broth to cover.

4. 4

   Cook uncovered in double boiler until tender, adding more broth as needed.

5. 5

   Stir gently with wooden fork to keep from breaking grains.

6. 6

   When tender, turn into a shallow pan and dry in a warm—not hot—oven.

7. 7

   Rice should be quite dry.

8. 8

   Arrange rice in circle on platter and fill the center with chicken livers and mushrooms that have been cooked quickly in butter.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

SAFFRON RICE WITH CHICKEN LIVERS AND MUSHROOMS 1 cup uncooked rice Y2 teaspoon salt 2 tablespoons olive oil 1% cups chicken broth 1 finely minced onion 8 or 10 chicken livers Y2 clove garlic 1 cup fresh mushrooms or an Y4 teaspoon saffron

Cook this with the app: pantry check, scaling, and the assistant.