182 Bell Block Rice Bake

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Long grain rice 1⅛ cup 8 oz. 230 grams
Onion 1 small 2 oz. 60 grams
Butter 4 tbsp. 2 oz. 60 grams
Parsley 1 sprig 1 sprig 1 sprig
Thyme 1 sprig 1 sprig 1 sprig
Bay leaf 1 1 1
Chicken stock cups 1 pint 570 milliliters
Salt To season To season To season
White pepper To season To season To season
Parsley To garnish To garnish To garnish
Cayenne pepper ¼ tsp. ¼ tsp. ¼ tsp.
Chicken livers 1 cup 8 oz. 230 grams
Mushrooms, small 1 cup 2 oz. 60 grams
Clarified butter 3 tbsp. oz. 45 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Flour To coat To coat To coat


Method of Preparation

Wash rice and dry—slice onion—tie parsley, thyme, bay leaf up together—measure stock (chicken if possible)—chop parsley for garnish—dice chicken livers and toss in flour—slice mushrooms finely— preheat oven 450°F.

Method of Cookery

  1. Shallow fry onion and rice in butter. Add herbs, seasoning, and stock.
  2. Toss chicken livers in clarified butter for 1 minute, then add mushrooms.
  3. Toss 30 seconds, add lemon juice and cayenne pepper.
  4. Turn into rice mixture.
  5. Place in oven and bake at 450°F. for 20 minutes.
  6. Remove herbs, dust with parsley, and serve.