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This Cajun style side dish goes especially well with chicken.

Serves 6

1 ounce Butter

1 ounce Oil

8 ounces Chicken Livers, chopped

1/4 cup Green Bell Pepper, diced

1/4 cup Celery, diced

1 medium Onion, diced

1 teaspoon Garlic, minced

2 cups Rice

2 cups Chicken Broth

Salt, pepper, and hot sauce to taste

In a large skillet (that has a lid), melt the butter with the oil. Add livers, pepper, celery, onion, and garlic. Cook over medium heat until the vegetables are just soft. Add the rice and cook for two minutes, stirring frequently. Add the broth and season. Bring to a boil. Reduce heat to low. Cover. Simmer for about 30 minutes or until the rice is tender.   





Add diced roasted pork or small cooked shrimp to this basic recipe for a full-flavored side dish or satisfying entree.

Serves 4

2 tablespoons Oil

3 1/2 cups Rice, cooked and chilled

2 tablespoons Soy sauce

1/4 cup Scallions, thin sliced

1 Egg, lightly whipped

Heat a non-stick skillet or wok. Add oil and heat over medium high flame until just smoking. Carefully add the rice (watch for pops!). Stir in soy and scallions and stir while cooking for about five minutes. Add whipped egg and stir until egg has set.   





Try to avoid the powdered saffron. The "thread" type gives a truer flavor. Serve this side dish with chicken.

Serves 3-4

1 1/2 Tablespoon Olive oil

1/4 cup Onion, diced

1/2 teaspoon Garlic, minced

1 cup White rice

1 1/2 cups Chicken broth

1/2 teaspoon Saffron

1 1/2 teaspoons Parsley, chopped

Heat the oil in a heavy saucepan (that has a lid). Add the onion and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed. Fluff with a fork before serving.   



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Last modified: January 29, 2004