Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • ¼ pound chicken livers, chopped
    • 1


    Sauté chopped chicken livers, onion and garlic in olive oil until vegetables are transparent. Season to taste with salt and freshly ground black pepper. Add tomato concentrate which you have diluted with dry white wine. Add enough water to make a creamy sauce; cover saucepan and simmer gently for 30 minutes.

    Boil or steam rice in usual way until tender but not mushy. Drain well; butter